6 sweet red peppers
1/2 head cabbage
1/2 tbsp salt
2 cps vinegar
1 tbsp whole yellow mustard seed
1 - Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells.
2 - Cut cabbage fine as in slaw and add to it the salt and mustard seeds.
3 - Mix thoroughly and place in peppers pressing tightly.
4 - Place tops on pepper cases and fasten them down with toothpicks.
5 - Place them upright in stone jar and cover with cold vinegar.
6 - Place cover over jar and put away in a cool place until ready to use.
7 - They may be kept for several months before using.