Recipe ingredients and directions:

(Pickled green peppers stuffed with chopped assorted vegetables)

1 bunch celery, finely chopped
3 green peppers, finely chopped
10 carrots, finely chopped
2 large bunches of parsley
1 bunch dill, finely minced
10 cloves of garlic, minced or crushed
1 tbsp. salt
2 tbsp. vinegar
2 tbsp. brown sugar

Mix salt, vinegar, brown sugar and add to other ingredients. Mix well. Cover and
set aside.

Clean pulp from 12 large thick 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.

Brine:
1� gallons water
� gallon vinegar
1� tbsp. brown sugar
1� cups salt

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 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.

Makes 2 gallons

NOTE: Finely chopped cauliflower or cabbage may be substituted for some of the vegetables.

Category: Armenian Recipes