Categories: Pickles 
      Yield: 6 servings 
  
     12 md Green peppers or green            1/2 ts White pepper 
           -tomatoes                           2 tb Mustard seed 
      1 c  Salt                                1 qt Vinegar 
      1 qt Shredded cabbage (about 1           2 c  Water 
           -medium head)                     1/4 c  Sugar 
      1 ts Salt                            
  
  (Stuffed peppers or Green Tomatoes) 
   
  Cut tops of peppers or tomatoes; reserve.  Scoop out centers.  Dissolve 1 
  cup salt in 4 quarts cold water; pour over vegetable shells and tops; let 
  stand 24 hours in a cool place.  Drain; rinse and drain thoroughly. Combine 
  cabbage, 1 tsp. salt and pepper and mustard seed; press into shells. 
  Replace tops and fasten with toothpicks or sew with coarse thread.  Pack 
  into hot Ball jars, leaving 1/8 inch head space.  Combine vinegar, water 
  and sugar.  Bring to boiling and pour boiling hot, over peppers, leaving 
  1/8 inch head space.  Adjust caps.  Process 15 minutes in boiling water 
  bath.  Yield: About 3 quarts. 
   
  Note:  If desired stuff vegetables shells with any relish you prefer. 
   
  From: The Ball Blue Book Shared By: Pat Stockett