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Ingredients Jump to Instructions ↓

  1. 12 md Green peppers or green

  2. -tomatoes

  3. 1 c Salt

  4. 1 qt Shredded cabbage

  5. -medium head)

  6. 1 ts Salt

  7. 1/2 ts White pepper

  8. 2 tb Mustard seed

  9. 1 qt Vinegar

  10. 2 c Water

  11. 1/4 c Sugar

Instructions Jump to Ingredients ↑

  1. (Stuffed peppers or Green Tomatoes) Cut tops of peppers or tomatoes; reserve.

  2. Scoop out centers.

  3. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place.

  4. Drain; rinse and drain thoroughly.

  5. Combine cabbage, 1 tsp.

  6. salt and pepper and mustard seed; press into shells.

  7. Replace tops and fasten with toothpicks or sew with coarse thread.

  8. Pack into hot Ball jars, leaving 1/8 inch head space.

  9. Combine vinegar, water and sugar.

  10. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space.

  11. Adjust caps.

  12. Process 15 minutes in boiling water bath.

  13. Yield: About 3 quarts.

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

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