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Stuffed Pickled Peppers

Submitted by: carsek on May 4, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Stuffed Pickled Peppers

A crunchy summer salad.

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Difficulty: Easy

Servings: 12


12 sweet peppers
4 c. cider vinegar
1 medium cabbage
2 T. whole mustard seed
1 T. salt
1 T. celery seed


Cut off tops of peppers and remove seeds without breaking shells. Shred cabbage as for slaw. Add salt and celery seed. Mix well and stuff into peppers, pressing it tightly. Replace tops on peppers and fasten with toothpicks or sew with thread. Place them in a stone jar and cover with cold vinegar. Cover and put in a cool place until ready to use. (Will keep several months.)
Mom would put them in wide mouth jars and store in basement where cool.

Categories: Preserving, Salads, Vegetable Salads, Vegetables

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  1. 5-4

    Oh, these sound good and I think these are what some folks called ‘mangoes’ several decades ago. For today’s kitchens, most of us would need to refrigerate these, lacking the cold cellar. ~Dede

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