Stuffed green peppers or green tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | mediums | Green peppers or green tomatoes |
| 1 | cup | Plus 1 ts salt, divided |
| 4 | quarts | Plus 2 cups water, divided |
| 1 | quart | Shredded cabbage -- (about 1 md head) |
| 2 | tablespoons | Mustard seed |
| ½ | teaspoon | White pepper |
| 1 | quart | Vinegar |
| ¼ | cup | Sugar |
Directions
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 ¼-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