Pickled green bell peppers

Yield: 6 Servings

Measure Ingredient
12 mediums Green peppers or green tomatoes
1 cup Salt
1 quart Shredded cabbage (about 1 medium head)
1 teaspoon Salt
½ teaspoon White pepper
2 tablespoons Mustard seed
1 quart Vinegar
2 cups Water
¼ cup Sugar

(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

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