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LOCATION: Recipes >> Preserving >> Pickled Peppers 03

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Stuffed Pickled Peppers

15 firm bell green peppers
1 medium head cabbage
7 stalks celery
2 or more hot red peppers
2 1/2 tbs non iodized salt
medium onion

Cut tops off peppers, remove seeds. Soak peppers and ends in a
salt brine strong enough to float an egg, then let stand overnight.

Next morning, shred cabbage, cut celery fine, chop onion and red
peppers. Sprinkle with 2 1/2 TB salt. Mix by hand and squeeze
dry.

Make a syrup of:

1 qt. vinegar
3 c sugar

Fill peppers and tie ends to peppers. (I use dental floss). Pack
in wide mouth quart jars and cover them with boiling syrup. Seal.

Makes 6 quarts. Let age for at least 2 months before opening.

Note: Select peppers which are flat on the bottom as you can pack
more in a jar that way.

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