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Pickled green bell peppers

Yield: 6 Servings

Ingredients:

• 12 md Green peppers or green -tomatoes
• 1 c Salt
• 1 qt Shredded cabbage (about 1 -medium head)
• 1 ts Salt
• 1/2 ts White pepper
• 2 tb Mustard seed
• 1 qt Vinegar
• 2 c Water
• 1/4 c Sugar

Instructions:

(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 1/8 inch head space. Combine vinegar water and sugar. Bring to boiling and pour boiling hot over peppers leaving 1/8 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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