Pickled Green Peppers
- 2 dozen large green bell peppers
- Salt
- Vinegar
- Small piece of alum
- 2 heads white cabbage, finely chopped
- Salt
- 1 cup white mustard seed
- Spiced vinegar (see Spiced Vinegar recipe)
Extract the seeds from the bell peppers by cutting a slit in the side so as to leave them whole. Make a strong brine and pour atop the green peppers. Let it stand for 24 hours. Take the bell peppers out of the brine. Soak them in water for a day. Drain. Scald some vinegar with a small piece of alum and pour atop them. Let it stand for 3 days.
Make a stuffing by mixing the chopped white cabbage, seasoned slightly with salt, and the white mustard seed. Mix completely and stuff the peppers hard and full. Stitch up and place in a stone jar. Pour over the spiced vinegar scalding hot. Cover tightly.
Make a stuffing by mixing the chopped white cabbage, seasoned slightly with salt, and the white mustard seed. Mix completely and stuff the peppers hard and full. Stitch up and place in a stone jar. Pour over the spiced vinegar scalding hot. Cover tightly.
Submitted by Jul 2, 2009
16 min
1440 min
1456 min