Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Bell pepper, red
1/2 ea Cabbage (head)
1/2 t Salt
2 c Vinegar
1 T Mustard seed, yellow
Remove stems and cut off the tops of the peppers and remove the seeds
without breaking the shells. Cut cabbage fine as in slaw and add to it
the salt and mustard seeds. Mix thoroughly and place in peppers,
pressing it 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. They may be kept for several months before using.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
