“A lot of trouble to make, but well worth while. Old time cooks called these and stuffed fruits "mangoes". They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad or slice and use as garnish. SOURCE : OLD TIME PICLING AND SPICING RECIPES . 18TH CENTURY . The passive cooking time includes the 10 day pickling time.”

Ingredients Nutrition


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

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