Yield: 6 servings
|12 mediums||Green peppers or green tomatoes|
|1 quart||Shredded cabbage (about 1 medium head)|
|½ teaspoon||White pepper|
|2 tablespoons||Mustard seed|
(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 ⅛ inch head space. Combine vinegar, water and sugar.
Bring to boiling and pour boiling hot, over peppers, leaving ⅛ 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