Stuffed Pickled Peppers
Submitted by grandma63
Green bell peppers stuffed with a tangy cabbage, onion, and chili filling, pickled in spiced cider vinegar. Old-fashioned canning at its crunchy, fiery best.
YIELD
6 servingsPREP
20 minCOOK
0 minREADY
30 minThis is heritage canning the way it was meant to be done. Whole green bell peppers get blanched until just tender, then packed tight with a crunchy mix of chopped cabbage, onion, celery, and hot chili peppers.
The pickling brine brings the heat with mustard seeds, celery seeds, cayenne, and paprika simmered in cider vinegar. Each pepper gets tied shut with string and tucked into jars to soak up all that tangy, spicy goodness.
Pull one out for a cookout, slice it alongside charcuterie, or chop it into a relish tray. These are the kind of pickles that start conversations.
Kitchen Tips
- Don’t pack the filling too tightly or the peppers will split. You want the brine to flow through.
- Use an enamel or agate kettle for heating the brine. Reactive metals can give your vinegar a metallic taste.
- These get better with time. Wait at least a week before cracking open a jar for the fullest flavor.
Ingredients
Directions
Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes.
Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender.
Drain, and let cool.
Combine chopped vegetables. Mix remaining ingredients; pour over vegetables and mix well.
Stuff into peppers, do not pack too tightly.
Place top on each pepper. Tie in place with string.
Place peppers in wide mouthed jars or in a large crock or jar.
Heat together in agate or enamel kettle all of the following ingredients except olive oil.
Comments
