Pickled green bell peppers

Pickled green bell peppers
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Pickled green bell peppers ingredients

  • 12 med Green peppers or green
  • Tomatoes
  • 1 c Salt
  • 1 qt Shredded cabbage (about 1
  • -medium head)
  • 1 t Salt
  • 1⁄2 t white pepper
  • 2 T Mustard seed
  • 1 qt Vinegar
  • 2 c water
  • 1⁄4 c Sugar

Cooking Pickled green bell peppers

1. (stuffed peppers or green tomatoes) cut tops of peppers or tomatoes; reserve.
2. Scoop out centers.
3. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place.
4. Drain; rinse and drain thoroughly.
5. Combine cabbage, 1 tsp. salt and pepper and mustard seed; press into shells.
6. Replace tops and fasten with toothpicks or sew with coarse thread.
7. Pack into hot ball jars, leaving 1/8 inch head space.
8. Combine vinegar, water and sugar.
9. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space.
10. Adjust caps.
11. Process 15 minutes in boiling water bath.
12. Yield: about 3 quarts.
13. Note: if desired stuff vegetables shells with any relish you prefer.

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