• Ingredients: 30

Slaw-filled pickled peppers with medium-sized green peppers, cabbage, powdered cloves, salt, celery seed, mustard seed, cinnamon, quarts cider vinegar, sugar.


For the potato nests

  • 3 large russet potatoes
  • vegetable oil for deep-frying the nests
  • a 3 3/4-inch potato nest fryer
  • coarse salt for sprinkling the nest

For the mushroom mixture

For deep-frying

  • Special equipment: a melon-ball cutter and a deep-fat thermometer

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Cut a 1/2″ slice from the stem end of the peppers and reserve. Carefully remove and discard seeds. Cover the peppers with well-salted cold water and let stand overnight.

    For this step you will need

  2. Step 2 The next day, drain the peppers. Chop the cabbage fine, and mix with cloves, salt, celery seed, mustard seed and cinnamon.

    For this step you will need

  3. Step 3 Fill the peppers with this mixture, replace end slices and tie in place. Place the peppers upright in a crock or large jars.

    For this step you will need

  4. Step 4 Bring the vinegar and sugar to a boil and pour over the peppers. Place a plate or lid on top of the peppers, weight the plate, and cover the crock.

    For this step you will need

Nutrition information

Calories 348 Carbohydrates 74 g (25%)
Fat 1 g (2%) Protein 2 g (5%)
Saturated Fat 0 g (1%) Sodium 960 mg (40%)
Polyunsaturated Fat 0 g Fiber 4 g (18%)
Monounsaturated Fat 1 g Cholesterol 0