Stuffed Peppers

1. 1

   Cut tops from peppers and remove seed.

2. 2

   Soak in solution of 1 cup salt in 4 quarts water (cold).

3. 3

   Let stand 24 hours in cool place.

4. 4

   Drain; rinse.

5. 5

   Drain well.

6. 6

   Cut cabbage as for cole slaw. For each quart of cabbage, add 1 teaspoon salt and pepper and mustard seed (I use only salt).

7. 7

   Pack into peppers.

8. 8

   Combine white vinegar, 2 cups water and sugar.

9. 9

   Bring to boil.

10. 10

    Pack peppers into hot jars.

11. 11

    Cover with boiling vinegar and seal.

12. 12

    (Can use long yellow or round hot peppers.

13. 13

    I prefer the long yellow.)

14. 14

    I often put a sweet stuffed pepper in the jar with the hot ones.

No additional tips available.