Stuffed Pickled Peppers

Name: Stuffed Pickled Peppers
Yield: Approximately 2 quart jars
Ingredients: 1 teaspoon whole cloves; 1 teaspoon broken dried ginger root; 1 teaspoon black peppercorns; 3 cups finely shredded white cabbage; 1 teaspoon mustard seed; 1 teaspoon prepared horseradish, without cream; 2 tablespoons sugar; 1 tablespoon mustard seed; 2 teaspoons prepared horseradish, without cream; 1 teaspoon salt; ¼ cup minced celery; 1 medium carrot, shredded; 1 clove garlic, minced; ½ cup coarse salt; 6 small sweet peppers, green or red sweet; 1 small cinnamon stick, broken; 1 teaspoon celery seed; 3 cups cider vinegar; water; 3 tablespoons sugar; 1 cup water

Preparation info

Approximately
2 quart
jars

Difficulty
Medium

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

6 small sweet peppers, green or red sweet
½ cup coarse salt
water

Side dish
Gluten-free
Vegan

Method

Wash the peppers, remove and set aside the tops, remove the seeds, but leave the peppers whole. Soak the peppers and their tops overnight in a brine of the salt dissolved in enough water to cover. Weigh everything down with a plate topped with a water-filled jar.
On day 1, also make a spiced vinegar by simmering together vinegar, water, sugar, celery seed, cinn