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Shared by Sigi Mantel

Pickled Stuffed Peppers

Yield: 6 peppersTime: 30 min + 7-9 days inactive

Shared by Sigi Mantel

Halved pickled stuffed peppers.
Photographer: Armando Rafael. Food Stylist: Chris Barsch. Prop Stylist: Megan Hedgpeth.

Pickled Stuffed Peppers

Yield: 6 peppersTime: 30 min + 7-9 days inactive

Family Journey

Damascus, SyriaTel AvivHolon, Israel
Gedera, Israel

Like her grandmother Aliza, Syrian-Jewish cookbook author Sigi Mantel serves these stuffed pickled peppers during Passover. Make sure to start them a week before serving so there’s time for the vinegar to do its thing.

Read more about Sigi’s family in “The Syrian Grandmother Who Taught Sigi Mantel Where to Find Happiness” and find her recipes for rice with black eyed peas and chard, tahini sauce and matzo kebab.


For the Pickles:

  • 6 small and light green bell peppers 
  • ½ jalapeno, finely chopped 
  • 1/2 medium head green cabbage, chopped into small pieces
  • 3/4 cup celery leaves, roughly chopped 
  • ½ head garlic, peeled and minced
  • ¾ teaspoons salt
  •  ½ t pepper
  • 1 teaspoon olive oil

For the Pickling Solution:

2 tablespoon salt

11 cups warm water

2 cup vinegar


1 Gallon Wide-Mouth Jar

Cooking ProjectsSidesPassover VeganGluten FreeMiddle East


  • Step 1

    Toss the jalapeno, cabbage, celery leaves, garlic, salt and pepper in a large bowl.

  • Step 2

    Slice the top of the peppers and remove the seeds. Fill the peppers with the vegetable stuffing and arrange the peppers one on top of the other in a sanitized, lidded glass jar.

  • Step 3

    Mix all the pickling solution ingredients in a bowl and gently pour into the jar. Make sure the peppers are completely covered. Drizzle one teaspoon of olive oil on top.

  • Step 4

    Close the jar tightly and let it sit at room temperature in a dark space for a 7-9 days. Once the pickles are ready and crisp, transfer the jar to the refrigerator.