Stuffed Pickled Peppers

Ingredients

12 sized green peppers
270 gr cabbage
120 gr onions
65 gr green peppers
65 gr sweet peppers
50 gr celery
16 ml mustard seeds
3 gr celery seeds
34 gr salt
475 ml cider vinegar
1 gr cayenne
2 gr paprika
2 ml dry mustard
1,400 ml cider vinegar
950 ml water
65 gr salt
6 gr celery seeds

Instructions

Tablespoon. mustard seeds 4 Tablespoon. whole cloves 2 Tablespoon. whole allspice 1 (three inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To each 3 peppers in jar or crock add about half cup olive oil. Cover. Let stand in cool place 10 days or longer before using. To serve, remove string, drain stuffed peppers. Note: Use remaining oil and spice mixture in salad dressings or for marinade.