Recipes > Vegetables > Peppers > Stuffed Pepper Mangoes

Stuffed Pepper Mangoes

Ingredients

  • 25 peppers
  • 8 quarts of water
  • 3 cups of salt

Instructions

Place the peppers in a large tub and cover with brine of water and salt. It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours. Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper. Set aside to replace as a cover. Now remove the seeds and the white pithy part. Soak in cold water for one hour and then drain and fill with the following mixture.

Filling for 25 peppers:

  • 3 pints of chopped cabbage
  • 1 pint of finely chopped onions
  • 1 cup of finely chopped green peppers
  • 1 cup of finely chopped red peppers
  • 1 cup of finely chopped celery
  • 2 ounces of mustard seed
  • 1 ounce of celery seed
  • 1/2 cup of grated horseradish
  • 1/2 cup of salt
  • 1/2 cup of brown sugar
  • 1 quart of vinegar
  • 1 teaspoon of cayenne pepper
  • 2 teaspoons of paprika
  • 1 teaspoon of mustard

Instructions

Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add the rest of the ingredients. Mix thoroughly and then fill into the peppers, taking care not to pack too closely. Sew the lid or circle which has been cut out of the top with a darning needle and heavy string. Place closely in a crock.

To pickle:

  • 3 quarts of vinegar
  • 2 quarts of water
  • 1 cup of salt
  • 2 ounces of celery seed
  • 3 ounces of mustard seed
  • 1/2 cup of whole cloves
  • 1/4 cup of whole allspice
  • 2 sticks of cinnamon
  • 6 blades of mace
  • 3/4 cup of salad oil

Instructions

Place vinegar, water, salt, celery seed, mustard seed, cloves, allspice, cinnamon, and mace in the preserving kettle. Bring to a boil and pour over the mangoes and let cool. Now add salad oil and set in a cool place. Watch to see that the pickle does not evaporate. The mangoes may be packed in all-glass quart fruit jars and sealed, then processed for twenty minutes in a hot water bath, after which they should be cooled and stored in a dry, cool place.

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Source

Mrs. Wilson's Cook Book (1920).


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