Stuffed Green Peppers

Ingredients

• Take three parts cabbage
• to one part sweet peppers
• about one dozen onions
• To one gallon of the mixture
• add two tablespoonfuls of ground allspice
• one tablespoonful of cloves
• half a cup of brown sugar
• half a pound of white mustard seed
• a good tablespoonful of turmeric

Method

1. 1

   Cut all fine and sprinkle well with salt; let stand twenty-four hours, then press out brine through a sieve.

2. 2

   Mix with spices and mustard, stuff peppers, tie, and pack in jars, covering with cold vinegar.

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 8. The excerpt below is the record exactly as published.

STUFFED GREEN PEPPERS Take three parts cabbage to one part sweet peppers, about one dozen onions to two gal- lons of the above; cut all fine and sprinkle well with salt; let stand twenty-four hours, then press out brine through a sieve. To one gallon of the mixture add two table- 31 32 SOUTHERN RECIPES spoonfuls of ground allspice, nutmeg and mace, one tablespoonful of cloves, half a cup of brown sugar, half a pound of white mus- tard seed, blade and red pepper to taste; mix half a cup of mustard with the best olive oil, add spices to the oil and mustard before mbc- ing with the vegetables, also add one or two papers of celery seed and a good tablespoon- ful of turmeri

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