Ingredients
- 12 sized green peppers
- 3 pints cider vinegar
- 1 quart water
- 1 pt cider vinegar
- 2 c cabbage (finely chopped)
- 1 c onions (chopped peeled)
- 1/2 c green peppers (chopped)
- 1/2 c sweet peppers (chopped red)
- 1/2 cup salt
- 1/2 c celery (chopped)
- 1/4 c salt
- 1 tb mustard seeds
- 1 tbsp celery seeds
- 1/2 tb celery seeds
- 1 ts paprika
- 1/2 ts dry mustard
- 1/2 ts cayenne
Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. 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 1/2 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.
