This Cherry Bomb Peppers Stuffed with Cabbage recipe started with my elderly neighbor across the street. They are made with a heirloom variety of pepper that is nearly impossible to find. The closest my other neighbors found was the Cherry Bomb. ( You can find seeds for Cherry Bomb peppers at Harris Seeds, Reimer Seeds, or Sweet Corn Organic Nursery; I have no experience with any of these companies… just providing links as a help to you. )

So here is how they are made:

Cherry Bomb Peppers Stuffed with Cabbage

1 peck peppers, washed and cored. Core peppers with as small a hole as possible in order to keep the cabbage inside.

Tip(s): When coring, poke the tip of a sharp knife just under the green “cap” at an angle (angled “in”) where the stem was and continue around the stem area making a very tiny hole. Be sure to wear gloves and possibly even glasses to protect your skin & eyes from the peppers.

2 medium-large heads of cabbage ground to medium small… not real fine. This should make two bowls of cabbage.

When ready to stuff, sprinkle 1 teaspoon salt over the  bowl and mix. Squeeze out any liquid and stuff the peppers.

Make brine: 3 pints (6 cups) white vinegar and 8 cups white sugar.

Bring brine to a boil and add 12-16 peppers. Bring to a boil again. Boil for 3-5 minutes. Turn fire down or out.

Pack peppers so face (filled hole) is looking out.

Pour on brine liquid and seal.

Tip: When pouring the liquid (brine) onto the peppers in the jar put a small strainer over the jar opening to strain out excess cabbage for a “prettier” looking finished product.

One peck makes about 15 pints. If jar doesn’t “pop” put in refrigerator to eat right away.

I didn’t can these peppers with a hot water bath. Some “experts” consider this a big NO-NO so use your own judgement.

Here is a video about canning that you might want to watch before you get started.