Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Stuffed Pickled Peppers

Rate This Article

Comment On This Article

Ingredients
  • 15 firm bell green peppers
  • 1 medium head cabbage
  • 7 stalks celery
  • 2 or more hot red peppers
  • 2 1/2 tbs non iodized salt
  • medium onion
Instructions

Cut tops off peppers, remove seeds. Soak peppers and ends in a salt brine strong enough to float an egg, then let stand overnight. Next morning, shred cabbage, cut celery fine, chop onion and red peppers. Sprinkle with 2 1/2 TB salt. Mix by hand and squeeze dry. Make a syrup of: 1 qt. vinegar 3 c sugar Fill peppers and tie ends to peppers. (I use dental floss). Pack in wide mouth quart jars and cover them with boiling syrup. Seal. Makes 6 quarts. Let age for at least 2 months before opening. Note: Select peppers which are flat on the bottom as you can pack more in a jar that way.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com