Ingredients
- 12 sized green peppers
- 1,400 ml cider vinegar
- 950 ml water
- 475 ml cider vinegar
- 270 gr cabbage (finely chopped)
- 120 gr onions (chopped peeled)
- 65 gr green peppers (chopped)
- 65 gr sweet peppers (chopped red)
- 65 gr salt
- 50 gr celery (chopped)
- 34 gr salt
- 16 ml mustard seeds
- 6 gr celery seeds
- 3 gr celery seeds
- 2 gr paprika
- 2 ml dry mustard
- 1 gr cayenne
Tablespoon. mustard seeds 4 Tablespoon. whole cloves 2 Tablespoon. whole allspice 1 (three inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To each 3 peppers in jar or crock add about half cup olive oil. Cover. Let stand in cool place 10 days or longer before using. To serve, remove string, drain stuffed peppers. Note: Use remaining oil and spice mixture in salad dressings or for marinade.
