Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 md Green peppers or green
-tomatoes
1 c Plus 1 ts salt, divided
4 qt Plus 2 cups water, divided
1 qt Shredded cabbage -- (about 1
-md head)
2 tb Mustard seed
1/2 ts White pepper
1 qt Vinegar
1/4 c Sugar

Cut tops off peppers or tomatoes; reserve tops. Scoop out center of
peppers or tomatoes and discard. 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,
mustard seed, 1 teaspoon salt and pepper; press into shells. Replace
tops on shells and fasten with toothpicks or sew with coarse thread.
Combine 2 cups water, vinegar and sugar. Bring to a boil. Pack pepper
or tomatoes into hot jars, leaving 1/4-inch headspace. Remove air
bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water
canner. Yield: about 3 quarts.

Typed for you by Marjorie Scofield 6/23/95

Recipe By : from Harrison Daily Times, June 20, 1995

From: Marjorie Scofield Date: 06-24-95 (03:26) (159)
Fido: Cooking

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