Salamorah Tourshi
Recipe Description
Pickled green peppers stuffed with chopped vegetablesIngredients
- 1 bunch celery, finely chopped
- 3 green bell pepper|green peppers, finely chopped
- 10 cloves of garlic, minced or crushed
- 1 tbsp. salt
- 2 tbsp. vinegar
- 2 tbsp. brown sugar ==
- 1½ gallons water
- ½ gallon vinegar
- 1½ tbsp. brown sugar
- 1½ cups salt
- Mix salt, vinegar, brown sugar and add to other ingredients. Mix well. Cover and set aside.
- Clean pulp from 12 large thick green bell pepper|green peppers. Save tops. Sprinkle inside lightly with salt Fill with chopped vegetable mixture. Replace pepper tops. Tie crosswise and lengthwise with string. Pack in one gallon wide-mouthed jars.
- Boil half package pickling spices with one cup water for ten minutes. Strain. Add liquid to brine. Stir thoroughly. Pack peppers tightly in jars. Pour brine to very top. Place one wide slice green bell pepper|green pepper on top and seal tightly.
- Keep in dark place. Ready to eat in about 10 days. To serve: cut pepper in half length-wise.
This article uses material from the "Salamorah Tourshi" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
