|Chopped cabbage||1 Quart|
|Onion||1 , chopped|
|Mustard seed||3 1⁄2 Tablespoon|
|Celery seed||3 1⁄2 Tablespoon, crushed|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vinegar||11 Cup (176 tbs)|
|Sweet peppers||12 Large|
|Grated horseradish||1⁄2 Cup (8 tbs)|
Combine cabbage, onion, 1 tablespoon salt, 2 tablespoons mustard seed, 2 tablespoons celery seed, 1/2 cup sugar and 3 cups vinegar and let stand 12 to 24 hours.
Soak peppers in brine (1 cup salt to 1 gallon water) 24 hours.
Rinse peppers in fresh water, cut a circle off top of each pepper and scoop out seeds and midribs.
Then soak in cold water 1 to 2 hours.
Combine remaining mustard seed, celery seed, sugar and vinegar, add horse-radish and cinnamon, heat to boiling and cool.
Drain peppers, stuff with cabbage mixture, replace pepper tops and fasten with toothpicks.
Pack in sterilized jars and fill with cold vinegar mixture.