Pickled green bell peppers
6 Servings
Ingredients
| Quantity | 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 |
Directions
(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