Green Peppers, Stuffed and Pickled

Ingredients

• green peppers of about the same size
• two quarts green tomatoes
• one quart ripe tomatoes
• one cabbage
• three white onions
• one red pepper
• three-quarters of a pound of sugar
• two tablespoons grated horse-radish
• half teaspoon black pepper
• enough cold vinegar to moisten them

Method

1. 1

   Cut a circle around the stem of the peppers and remove seeds.

2. 2

   Soak in strong brine for 36 hours.

3. 3

   Mince the filling ingredients, sprinkle with salt, squeeze out juice, and mix with sugar, horse-radish, and black pepper.

4. 4

   Fill the peppers, tie covers, and pour over spiced vinegar.

5. 5

   Store in jars.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.

Green Peppers, Stuffed and Pickled Select peppers of about the same size and quite perfect. With a sharp knife cut a circle around the stem and take out this piece. Through this hole remove all the seeds, and tie the stem back in place. Put the peppers in strong brine, allow them to remain for thirty-six hours. To fill use the following filling: two Quarts green tomatoes, one quart ripe tomatoes, one cabbage/ three white onions and one red pepper. Mince these fine, sprinkle with salt, put them in a coarse bag and squeeze out* such juice as you can. When well squeezed add three-quarters of a pound of sugar, two tablespoons grated horse-radish tod half teaspoon black pepper. Cover all the in- gredients with enough cold vinegar to moisten them

Cook this with the app: pantry check, scaling, and the assistant.