Stuffed Green Peppers II
9 large or 12 medium sized peppers
brine (1 cp salt in 2 qts water)
1 large head cabbage
1 bunch celery
2 red peppers
4 tsp salt
syrup (3 cps sugar to 1 qt water) (not too strong)br>
1 - Cut off stem end of peppers carefully and remove seeds.
2 - Cover with brine and allow to stand overnight.
3 - Drain well before filling.
4 - Shred cabbage
5 - Grind celery and red peppers.
6 - Add to cabbage and sprikle with 4 tsp salt.
7 - Mix by had and squeeze dry.
8 - Fill peppers, cover with tops securing with toothpicks.
9 - Pack in large jars or crock with lid.
10 - Cover with syrup.
11 - If packed in crock cover thightly, store in cool place and allow to stand for 6 weeks.
12 - Slice to serve.
13 - This should fill 9 large or 12 mediums sized peppers.
14 - Green tomatoes may also be used the same as peppers.