Pickled peppers stuffed with shredded cabbage. Homemade.

This is a very easy to make pickle recipe, it can be made with or without the carrot, with or without chilies, and with dried or fresh thyme. The horseradish is essential to get that spicy hot flavour, but, as most of us can’t really get hold of it that easy, leave it out if you haven’t got it.

The pickled peppers will be ready to eat in just a couple of weeks, even faster if it’s warm outside, and if kept at a low temperature (in the fridge for example) they will last for months.

Author: Intrepid Eats

Ingredients

7 large yellow peppers
1kg cabbage
200g grated carrot
2 chilies
celery leaves, 1-2 sticks horseradish, 2 spoons chopped thyme
20 black peppercorns
rock salt, crushed black pepper

Finley shred the cabbage. The carrot is grated if you choose to add it in.

Mix it with salt (taste it, it needs to be ok to eat), thyme and some black pepper. Give it a really good mix and squeeze the cabbage in your hands, to bruise it and soften it for about 2 minutes. Leave to stand until you clean the peppers.

Using a knife, remove the tops and the core of the peppers, peeling off any membranes from inside. Stuff the peppers with the cabbage mixture, quite tightly.

Place in a container, plastic or glass, pack the stuffed peppers tight, and in between stuff some celery leaves, the horseradish, sprigs of thyme and black peppercorns.

Now make a pickle water, by dissolving 1 spoon of salt into one litre of water (make more if needed). Pour this over the stuffed peppers to completely cover, close tight the container or jar, leave for two at least two weeks.

If you want the pickled peppers to be ready faster, keep them in a warmer, lighter place, but not direct sun, or, for a slower procedure, in a dark, cooler place (shed?). But not the fridge until they are ready.