“My grandmother used to make these stuffed peppers only with light peppers (of the Nahariyya variety) which made them very niche and seasonal – and so they would be featured on holiday table on Passover only.” So says Sigi Mantel who continues in her grandmother’s footsteps and prepares these pickled stuffed animals for the holiday every year. “We always eat them as a side dish with grandma’s matzah kebab – a matzah and meat pie in an addictive, rich sauce made with tahini, peanuts or walnuts and full of garlic and lemon.
Ingredients for Pickled Stuffed Peppers
- 8 green pepper light, of the Nahariyya variety
For the filling:
- 1 hot green pepper
- 1 white cabbage medium sized
- 2 celery stalks with leaves
- 1 heads of garlic split into cloves and peeled
- ground black pepper
For the brine:
- 1½ tablespoons Salt
- 5 cups water
- 1 cup vinegar
1. Place cabbage, celery, hot pepper and garlic in a blender and pulse to a rough mixture (not pureed). Transfer to a bowl and season with salt and black pepper.
2. Wash peppers, cut off the stems and get rid of the seeds.
3. Fill the peppers with the cabbage and celery stuffing and arrange them one on top of the other in a sealed glass jar.
4. Mix all the brine ingredients in a bowl and gently pour into the jar. Fill until the peppers are covered and about ¾-inch (2 cm) above them.
5. Drizzle a little olive oil over the brine, close the jar tightly and leave it at room temperature for a week. From time to time, open the lid a little to release air created during the pickling.