Stuffed Pickled Peppers

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.

• Ready In: 241 hrs
• Serves: 12

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

• 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

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.