Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Pickled Peppers Recipe
    Lost? Site Map

    Stuffed Pickled Peppers

    Total Time:

    Prep Time:

    Cook Time:

    241 hrs

    1 hrs

    240 hrs

    Chef Shadows's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    plus for pickling brine

    Directions:

    1. 1
      Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
    2. 2
      Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
    3. 3
      Drain and let cool. Combine chopped vegetables.
    4. 4
      Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
    5. 5
      Stuff into peppers , do not pack too tightly.
    6. 6
      Place tops on peppers.
    7. 7
      Tie in place with cotton string.
    8. 8
      Place peppers in wide mouth jars or stone crock.
    9. 9
      Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
    10. 10
      Bring this mixture to a boil; pour over stuffed peppers.
    11. 11
      Let cool.
    12. 12
      To each 3 peppers in a jar or crock add about half cup olive oil.
    13. 13
      Cover. Let stand in a cool place 10 days or longer before serving.
    14. 14
      To serve remove string, drain peppers.
    15. 15
      Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Stuffed Pickled Peppers

    Serving Size: 1 (447 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 188.8
     
    Calories from Fat 62
    33%
    Total Fat 6.9 g
    10%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 7131.6 mg
    297%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 7.7 g
    30%
    Sugars 9.9 g
    39%
    Protein 3.3 g
    6%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites