Stuffed Pickled Peppers
Recipe: #11951
January 23, 2014
Categories: Salads, Appetizers, Peppers, British, New England, Canning/Preserving, Christmas Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, more
"First submitted to the web by Shadows on March 25, 2007 Prep Time: 1 hrs Total Time: 241 hrs Servings: 12 A lot of trouble to make, but well worth while. Old time cooks called these and stuffed fruits "mangoes". They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad or slice and use as garnish. SOURCE : OLD TIME PICLING AND SPICING RECIPES . 18TH CENTURY . The passive cooking time includes the 10 day pickling time."
Original is 12 servings
Ingredients
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- PICKLING BRINE
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Nutritional
- Serving Size: 1 (284.8 g)
- Calories 103.7
- Total Fat - 2.4 g
- Saturated Fat - 0.8 g
- Cholesterol - 4.7 mg
- Sodium - 7251.6 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 4.9 g
- Sugars - 8.5 g
- Protein - 3.1 g
- Calcium - 108.3 mg
- Iron - 1.4 mg
- Vitamin C - 109.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
Step 2
Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
Step 3
Drain and let cool. Combine chopped vegetables.
Step 4
Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
Step 5
Stuff into peppers , do not pack too tightly.
Step 6
Place tops on peppers.
Step 7
Tie in place with cotton string.
Step 8
Place peppers in wide mouth jars or stone crock.
Step 9
Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
Step 10
Bring this mixture to a boil; pour over stuffed peppers.
Step 11
Let cool.
Step 12
To each 3 peppers in a jar or crock add about half cup olive oil.
Step 13
Cover Let stand in a cool place 10 days or longer before serving.
Step 14
To serve remove string, drain peppers.
Step 15
Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.
Step 16
Serving Size: 1 (447 g)
Step 17
Servings Per Recipe: 12
Step 18
Calories 188.8 Calories from Fat 62 33%
Tips
No special items needed.
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