Name: Stuffed Pickled Peppers
Ingredients: 15 firm bell green peppers; 1 medium head cabbage; 7 stalks celery; 2 or more hot red peppers; 2 1/2 tbs non iodized salt; medium onion

Stuffed Pickled Peppers

Ingredients

15 firm bell green peppers
1 medium head cabbage
7 stalks celery
2 or more hot red peppers
2 1/2 tbs non iodized salt
medium onion

Instructions

Cut tops off peppers, remove seeds. Soak peppers and ends in a salt brine strong enough to float an egg, then let stand overnight. Next morning, shred cabbage, cut celery fine, chop onion and red peppers. Sprinkle with 2 1/2 TB salt. Mix by hand and squeeze dry. Make a syrup of: 1 qt. vinegar 3 c sugar Fill peppers and tie ends to peppers. (I use dental floss). Pack in wide mouth quart jars and cover them with boiling syrup. Seal. Makes 6 quarts. Let age for at least 2 months before opening. Note: Select peppers which are flat on the bottom as you can pack more in a jar that way.