These Stuffed Pickled Peppers are a classic condiment that adds a vibrant crunch and tangy flavor to any meal. The crisp green peppers are filled with a hearty mixture of finely chopped cabbage, celery, and onions, seasoned with warm spices like mustard seeds, celery seeds, and cloves. Preserved in a zesty cider vinegar brine with a hint of olive oil, they develop a complex, sweet-and-sour profile over time. Perfect as a palate-cleansing side dish with rich meats like ham or roast pork, or as a garnish for salads and sandwiches. This traditional recipe brings a touch of old-world charm to your table, offering a satisfying crunch that complements both simple and elaborate dishes. Make a batch early to allow the flavors to meld, resulting in a superior taste that improves with age.
Stuffed Pickled Peppers
Description
These Stuffed Pickled Peppers are a classic condiment that adds a vibrant crunch and tangy flavor to any meal. The crisp green peppers are filled with a hearty mixture of finely chopped cabbage, celery, and onions, seasoned with warm spices like mustard seeds, celery seeds, and cloves. Preserved in a zesty cider vinegar brine with a hint of olive oil, they develop a complex, sweet-and-sour profile over time. Perfect as a palate-cleansing side dish with rich meats like ham or roast pork, or as a garnish for salads and sandwiches.Ingredients
Directions
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Wash all vegetables thoroughly. Cut off the tops of the green peppers and set them aside. Remove seeds and membranes from the inside of the peppers.
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Place the pepper bodies and tops in a pot and cover with water. Bring to a boil and then reduce heat to simmer gently for 10 minutes, or until almost tender. Drain and let cool.
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In a large bowl, combine the finely chopped cabbage, chopped onions, chopped green peppers, chopped sweet red peppers, and chopped celery.
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Add the grated horseradish, 1 tablespoon mustard seeds, 1/2 tablespoon celery seeds, 1/4 cup salt, 1/4 cup brown sugar, 1 pint cider vinegar, 1/2 teaspoon cayenne, 1 teaspoon paprika, and 1/2 teaspoon dry mustard to the vegetable mixture. Mix well to combine.
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Stuff the prepared pepper bodies with the vegetable mixture. Do not pack too tightly. Place the saved tops back on each pepper.
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Tie each pepper in place with kitchen string to secure the stuffing.
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In a large enamel or stainless steel kettle, combine 3 pints cider vinegar, 1 quart water, 1/2 cup salt, 1 tablespoon celery seeds, 1 1/2 tablespoons mustard seeds, 4 tablespoons whole cloves, 2 tablespoons whole allspice, the broken cinnamon stick, and 2 blades of mace.
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Heat the spice mixture over medium heat until it comes to a boil.
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Place the stuffed peppers into wide-mouthed jars or a large crock. Pour the hot boiling spice mixture over the stuffed peppers, ensuring they are fully submerged.
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Let the mixture cool to room temperature.
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Add about 1/2 cup of olive oil to each jar containing 3 peppers. Cover tightly.
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Let stand in a cool, dark place for at least 10 days before opening and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 138.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 80.8mg4%
- Total Carbohydrate 31.4g11%
- Dietary Fiber 12.0g48%
- Sugars 16.1g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To serve, remove the string from the peppers and drain the excess brine.
Use the remaining oil and spice mixture from the jars as a flavorful base for salad dressings or marinades.
These pickled peppers are excellent served whole as a salad, sliced as a garnish, or alongside baked ham, game, roast pork, and baked beans.
Ensure all jars are clean and sterilized before use to prevent spoilage during the 10-day curing process.
If you prefer less heat, reduce the amount of cayenne pepper used in the stuffing mixture.
