Stuffed green peppers or green tomatoes

1 servings

Ingredients

Quantity Ingredient
12 mediums Green peppers or green tomatoes
1 cup Plus 1 ts salt, divided
4 quarts Plus 2 cups water, divided
1 quart Shredded cabbage -- (about 1 md head)
2 tablespoons Mustard seed
½ teaspoon White pepper
1 quart Vinegar
¼ cup Sugar

Directions

Cut tops off peppers or tomatoes; reserve tops. Scoop out center of peppers or tomatoes and discard. 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, 1 teaspoon salt and pepper; press into shells. Replace tops on shells and fasten with toothpicks or sew with coarse thread.

Combine 2 cups water, vinegar and sugar. Bring to a boil. Pack pepper or tomatoes into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes in a boiling-water canner. Yield: about 3 quarts.

Typed for you by Marjorie Scofield 6/23/95 Recipe By : from Harrison Daily Times, June 20, 1995 From: Marjorie Scofield Date: 06-24-95 (03:26) (159) Fido: Cooking

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