My Brother Daves Stuffed Pickled Peppers Recipes

STUFFED PICKLED PEPPERS

Steps:

• Wash all vegetables well before chopping, drain peppers; cut off tops and save; remove seeds and membranes.
• Cover tops and peppers with water in a sauce pan and bring to boiling; boil gently 10 minutes, or until almost tender.
• Drain and let cool. Combine chopped vegetables.
• Mix remaining ingredients ( down to pickling brine) and pour over vegitables and mix well.
• Stuff into peppers , do not pack too tightly.
• Place tops on peppers.
• Tie in place with cotton string.
• Place peppers in wide mouth jars or stone crock.
• Heat together in a agate or enamel kettle all of the brine ingredients except the oil.
• Bring this mixture to a boil; pour over stuffed peppers.
• Let cool.
• To each 3 peppers in a jar or crock add about half cup olive oil.
• Cover. Let stand in a cool place 10 days or longer before serving.
• To serve remove string, drain peppers.
• Note: The remaining oil and spice mixture can be used as a salad dressing or marinade.

MY BROTHER DAVE'S STUFFED PICKLED PEPPERS

Steps:

• Cut the stem end of the peppers off and pull out the seeds (wear gloves) and then cut all the meat and cheese into inch long slices, stuffing one slice of ham and once slice of cheese into each pepper.
• Put all back into jar and pour the brine over them. Dave just stores them room temperature, but he's more adventurous than I am.
• Wait a few weeks before you start eating them.