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Ingredients
- 6 sweet red peppers
- 1/2 head cabbage
- 1/2 Tbsp. salt
- 1 Tbsp. whole yellow mustard seed
- 2 c. vinegar
Method
- Remove stems, cut off tops of peppers and remove the seeds without breaking the shells.
- Cut cabbage fine as in slaw and add to it the salt and mustard seed.
- Mix thoroughly and place in peppers, pressing in tightly.
- Place tops on pepper cases and fasten them down with toothpicks.
- Place them upright in stone jar* and cover with cold vinegar.
- Place cover over jar and put away in cool place until ready to use.
- May be kept several months before using.
