stuffed pickled peppers
These miniature stuffed pickled peppers are a labor of love, but they are so incredibly delicious. Passed down for generations, my family makes these each late summer. One taste and you’ll be in love with them too!
INGREDIENTS
• 3 lb miniature sweet bell peppers
• 1 lb shredded cabbage
• 3 cups water
• 3 cups white distilled vinegar (5%)
• 1 1/2 tsp canning salt
• 1/4 cup white granulated sugar
INSTRUCTIONS
• Have six pint jars sterilized and ready. Prepare the water bath canner, lids, and rings.
Remove the stems, leaving a small hole in the top of the peppers. Using a small paring knife remove the seeds and core, being careful not to tear or make a larger hole. Once the peppers are prepared rinse again making sure all seeds are removed. Then wash the peppers.
• Stuff the prepared cabbage into the peppers until they are full, being careful not to overstuff and split the peppers. For jars without floating pieces of cabbage, place a larger piece of cabbage over the pepper opening.
• Once the peppers are stuffed, pack them into the prepared jars. Adjust the peppers as needed to fit them into the jars, almost like puzzle pieces, leaving ½-inch headspace.
• In a 4-quart saucepan combine the water, vinegar, salt, and sugar. Whisk and bring to a simmer over medium heat. Once simmering, continue to cook until the bring is boiling and the sugar is dissolved.
• Immediately pour the brine over the peppers, leaving ½-inch headspace. Wipe the rims of the jars with a clean cloth. Place on the lids and rings and tighten to fingertip tightness.
Place the jars in the boiling water bath, making sure the jars are covered by at least one inch of water. Once the jars are in the canner, return the water to a boil. Boil the jars for 10 minutes.
• Once boiled, remove the jars from the water and allow them to cool for 24 hours before storing.
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
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