Stuffed Bell Pepper Pickles

Ingredients

• One peck of cabbage chopped fine
• two dozen small red onions sliced thin
• put the hulls in a strong brine for twelve hours
• one-half box of ground mustard
• two ounces tumeric
• four tablespoonfuls of ground cloves
• four tablespoonfuls of ground mace
• four tablespoonfuls of ground nutmegs
• four tablespoonfuls of ground cinnamon
• two or three pods of red pepper ground
• one-half pound of white mustard seeds
• Add a pint of olive oil when almost cold

Method

1. 1

   Prepare peppers by removing caps and soaking in brine.

2. 2

   Fill with a mixture of cabbage, onions, and spices, then cook in vinegar.

3. 3

   Seal in jars.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 139. The excerpt below is the record exactly as published.

STUFFED BELL PEPPER PICKLES. Cut off the caps of the peppers, take out all the seeds, then put the hulls in a strong brine for twelve hours. Have ready the following ingredients, fill the hulls with this, and then tie the caps on securely. Filling for the Peppers : One peck of cabbage chopped fine, two dozen small red onions sliced thin. Sprinkle these with salt and let stand all night. Press out all the water in the morning, then add one-half box of ground mustard, two ounces tumeric, a handful of celery seeds, four tablespoonf uls of ground cloves, four 292 The Complete Cook Book. tablespoonfuls of ground mace, four tablespoonfuls o$ ground nutmegs, and four tablespoonfuls of ground cinnamon, two or three pods of red pepper ground, one-half pound of white mustard seeds, and a little scraped horse radish. Put this mixture in a kettle, and more than cover it with good vinegar, and cook until well done. Add a pint of olive oil when almost cold

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