Stuffed Pickled Peppers
|Vinegar||4 Cup (64 tbs)|
|Cabbage head||1 Medium|
|Whole mustard seed||2 Teaspoon|
|Celery seed||2 Teaspoon|
Cut off tops and remove seeds and pulp from peppers without breaking shells.
Shred cabbage as for slaw, and add salt and celery seed.
Mix well and stuff into peppers, pressing it tightly.
Replace tops on peppers and fasten with toothpicks.
Place in a stone jar and cover with vinegar.
Cover and put in cool place until ready to use.