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

(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