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(1)

Stuffed Pickled Peppers

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.

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