Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 md Green peppers or green 1/2 ts White pepper
-tomatoes 2 tb Mustard seed
1 c Salt 1 qt Vinegar
1 qt Shredded cabbage (about 1 2 c Water
-medium head) 1/4 c Sugar
1 ts Salt

(Stuffed peppers or Green Tomatoes)

Cut tops of peppers or tomatoes; reserve. Scoop out centers.
Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable
shells and tops; let stand 24 hours in a cool place. Drain; rinse
and drain thoroughly. Combine cabbage, 1 tsp. salt and pepper and
mustard seed; press into shells. Replace tops and fasten with
toothpicks or sew with coarse thread. Pack into hot Ball jars,
leaving 1/8 inch head space. Combine vinegar, water and sugar.
Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch
head space. Adjust caps. Process 15 minutes in boiling water bath.
Yield: About 3 quarts.

Note: If desired stuff vegetables shells with any relish you prefer.

From: The Ball Blue Book Shared By: Pat Stockett

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