Title: Pickled Green Bell Peppers
Categories: Pickle
Yield: 6 Servings

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
(Stuf	fed	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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