Categories: Pickles 
      Yield: 6 servings 
  
     12    Medium-sized green peppers 
      2 c  Finely-chopped cabbage 
      1 c  Chopped peeled onions 
    1/2 c  Chopped green peppers 
    1/2 c  Chopped sweet red peppers 
    1/2 c  Chopped celery 
      1 tb Mustard seeds 
    1/2 tb Celery seeds 
    1/4 c  Grated fresh or prepared 
           -horse-radish 
    1/4 c  Salt 
    1/4 c  (packed) brown sugar 
      1 pt Cider vinegar 
    1/2 ts Cayenne 
      1 ts Paprika 
    1/2 ts Dry mustard 
  
  A lot of trouble, but a conversation piece when finished. Old time cooks 
  called these and stuffed whole fruits "mangoes."  They were favorites in 
  English-American homes because the flavor is superb with baked ham, game, 
  roast pork, and with baked beans.  Serve whole as a salad, or slice and use 
  as garnish. 
   
  Wash all vegetables thoroughly before chopping; drain peppers; cut off tops 
  and save; remove seeds and membranes.  Cover tops and peppers with water 
  and bring to boiling; boil gently 10 minutes, or until almost tender. 
  Drain, and let cool.  Combine chopped vegetables.  Mix remaining 
  ingredients; pour over vegetables and mix well.  Stuff into peppers, do not 
  pack too tightly.  Place top on each pepper.  Tie in place with string. 
  Place peppers in wide mouthed jars or in a large crock or jar. Heat 
  together in agate or enamel kettle all of the following ingredients except 
  olive oil. 
   
  3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2 
  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. 
   
  From: Old Time Pickling and Spicing Recipes Shared By: Pat Stockett