Ingredients

6 red or green sweet peppers
1/2 head cabbage, finely shredded
1/2 tsp. salt
1 Tbsp. mustard seeds
2 C. cider vinegar (approximately)

Cooking Instructions

Wash the peppers and remove the stems. Cut slice off tops and reserve. Remove cores and seeds without breaking the shells. Mix the cabbage with the salt and mustard seeds and press down into the pepper shells. Pack firmly. Fasten tops back on with toothpicks. Arrange peppers upright in a stone jar and cover with the vinegar. Store in a cold place or in the refrigerator. Or the peppers can be packed into hot sterilized jars. Add hot vinegar, seal and process in a water bath for 30 minutes. Cool, test, vacuum seal and store in a cool, dry, dark place.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)