Stuffed Peppers - cooking recipe

Ingredients

peppers
1 c. salt
4 qt. water (cold)
cabbage
1 tsp. salt and pepper
2 Tbsp. mustard seed
1 qt. white vinegar
2 c. water
1/4 c. sugar

Preparation

Cut tops from peppers and remove seed.
Soak in solution of 1 cup salt in 4 quarts water (cold).
Let stand 24 hours in cool place.
Drain; rinse.
Drain well.
Cut cabbage as for cole slaw. For each quart of cabbage, add 1 teaspoon salt and pepper and mustard seed (I use only salt).
Pack into peppers.
Combine white vinegar, 2 cups water and sugar.
Bring to boil.
Pack peppers into hot jars.
Cover with boiling vinegar and seal.
(Can use long yellow or round hot peppers.
I prefer the long yellow.)
I often put a sweet stuffed pepper in the jar with the hot ones.