| 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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