Stuffed Green Peppers Or Green Tomatoes
|Green peppers/Green tomatoes||12 Medium|
|Salt||1 Cup (16 tbs) (for brine)|
|Shredded cabbage||1 Quart|
|Mustard seed||2 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Cut tops off peppers or tomatoes; save.
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, mustard seed, salt and pepper; press into shells.
Replace tops and fasten with toothpicks or sew with coarse thread.
Pack into hot jars, leaving 1/4-inch head space.
Combine vinegar, water and sugar.
Bring to a boil.
Pour hot liquid over peppers or tomatoes, leaving 1/4-inch head space.
Remove air bubbles.
Process 15 minutes in boiling water bath.