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