Stuffed Pickled Peppers
Yield
6 servingsPrep
20 minCook
0 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
green bell peppers
|
|
| 2 | cups |
cabbage
chopped |
|
| 1 | cup |
onions
chopped, peeled |
|
| ½ | cup |
green bell peppers
s |
|
| ½ | cup |
hot chili peppers
chopped |
|
| ½ | cup |
celery
chopped |
|
| 1 | tablespoon |
mustard seeds
|
|
| ½ | tablespoon |
celery seeds
|
|
| ¼ | cup |
salt
|
|
| 1 | pint |
apple cider vinegar
|
*
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
dry mustard
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
green bell peppers
|
|
| 473 | ml |
cabbage
chopped |
|
| 237 | ml |
onions
chopped, peeled |
|
| 118 | ml |
green bell peppers
s |
|
| 118 | ml |
hot chili peppers
chopped |
|
| 118 | ml |
celery
chopped |
|
| 15 | ml |
mustard seeds
|
|
| 7.5 | ml |
celery seeds
|
|
| 59 | ml |
salt
|
|
| 473 | ml |
apple cider vinegar
|
*
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
dry mustard
|
|
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.
