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CATEGORY CUISINE TAG YIELD
Grains Pickles 6 Servings

INGREDIENTS

12 md Green peppers or green tomatoes
1 c Salt
1 qt Shredded cabbage (about 1 medium head)
1 ts Salt
1/2 ts White pepper
2 tb Mustard seed
1 qt Vinegar
2 c Water
1/4 c Sugar

INSTRUCTIONS

(Stuffed peppers or Green Tomatoes)
Cut tops of peppers or tomatoes; reserve.  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, 1 tsp. salt and pepper and mustard seed; press into shells.
Replace tops and fasten with toothpicks or sew with coarse thread. Pack
into hot Ball jars, leaving 1/8 inch head space. Combine vinegar, water and
sugar.  Bring to boiling and pour boiling hot, over peppers, leaving 1/8
inch head space. Adjust caps. Process 15 minutes in boiling water bath.
Yield: About 3 quarts.
Note:  If desired stuff vegetables shells with any relish you prefer.
From: The Ball Blue Book Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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