Stuffed Pickled Peppers

Total Time: 241 hrs Preparation Time: 1 hr Cook Time: 240 hrs

Ingredients

• Servings: 12
• 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

Recipe

• 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.