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.

SLAW-FILLED PICKLED PEPPERS

Steps:

• Cut a 1/2" slice from the stem end of the peppers and reserve. Carefully remove and discard seeds. Cover the peppers with well-salted cold water and let stand overnight. The next day, drain the peppers. Chop the cabbage fine, and mix with cloves, salt, celery seed, mustard seed and cinnamon. Fill the peppers with this mixture, replace end slices and tie in place. Place the peppers upright in a crock or large jars. Bring the vinegar and sugar to a boil and pour over the peppers. Place a plate or lid on top of the peppers, weight the plate, and cover the crock. Leave in a cool place for 3 weeks before using so that the flavors have time to mellow.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

SCALLOP-STUFFED PICKLED PEPPERS

Steps:

• In a ceramic or glass bowl combine the scallops with the lime juice and let them marinate, covered and chilled, stirring several times, for at least 4 hours or overnight (The scallops will "cook" in the lime juice.)
• Make a lengthwise slit in each pickled pepper, transfer the peppers slit side down to paper towels, and let them drain for 5 minutes. Drain the scallops, reserving the lime juice and stuff a scallop slice curved side up into each pepper. (The stuffed peppers may be prepared up to 4 hours ahead and kept covered and chilled.) Just before serving brush the scallops with the reserved lime juice and arrange the stuffed peppers decoratively on platters lined with the cabbage.

PICKLED SAUERKRAUT-STUFFED BANANA PEPPERS

Steps:

• Wash, cut tops off, and core out the peppers.
• Pack each pepper with as much sauerkraut as possible.
• Put peppers into into clean jars.
• Have ready a solution of sugar and vinegar that has been heated to boiling.
• Place jars in hot pan or sink of hot water.
• In separate pot, heat plain water to boiling and pour over peppers.
• Let stand a few minutes, then pour off water.
• Add the 1/2 tsp salt, 1/2 tbsp oil, 2 tsp pickling spice, and dash turmeric to each jar.
• Pour sugar and vinegar solution over peppers.
• Seal jars, and let cool.
• Let stand at least one week before eating.
• Best when eaten cold, but unopened jars can be stored at room temperature.