 |
Prep Time: 60 Minutes Cook Time: 14340 Minutes |
Ready In: 14400 Minutes 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. Ingredients:
12 medium green peppers |
2 cups cabbage, finelly-chopped |
1 cup onion, chopped and peeled |
1/2 cup green pepper, chopped |
1/2 cup sweet red pepper, chopped |
1/2 cup celery, chopped |
1 tablespoon mustard seeds |
1/2 tablespoon celery seed |
1/4 cup horseradish, fresh grated or 1/4 cup prepared horseradish |
1/4 cup salt |
1/4 cup brown sugar (packed) |
1 pint cider vinegar |
1/2 teaspoon cayenne pepper |
1 teaspoon paprika |
1/2 teaspoon dry mustard |
3 pints cider vinegar |
1 quart water |
1/2 cup salt |
1 tablespoon celery seed |
1 1/2 tablespoons mustard seeds |
4 tablespoons whole cloves |
2 tablespoons whole allspice |
3 inches cinnamon sticks, broken |
2 mace blades or 2 ground mace |
olive oil, 1/2 cup per jar |
Directions:
1. Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
2. Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
3. Drain and let cool. Combine chopped vegetables.
4. Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
5. Stuff into peppers , do not pack too tightly.
6. Place tops on peppers.
7. Tie in place with cotton string.
8. Place peppers in wide mouth jars or stone crock.
9. Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
10. Bring this mixture to a boil; pour over stuffed peppers.
11. Let cool.
12. To each 3 peppers in a jar or crock add about half cup olive oil.
13. Cover. Let stand in a cool place 10 days or longer before serving.
14. To serve remove string, drain peppers.
15. Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.
|
|