Ingredients
- 12 green peppers
- 1 head
- 1/4 head space
- 4 quarts water (cold)
- 1 qt vinegar
- 2 c water
- 1 qt cabbage (shredded)
- 1 c salt
- 1 cup salt in
- 1/4 c sugar
- 2 tb mustard seed
- 1 ts salt
- 1 tsp salt and pepper
- 1/2 ts pepper (white)
bath. Yield: About 3 quarts. Note: If desired stuff vegetables shells with any relish you prefer.
