Food
Stuffed Hot Peppers
By Yankee Magazine|Sep 18 2005|
I got this recipe from one of my Christian Brothers.
Yield
6 pints
Ingredients
30 hot peppers, 5 per jar
2 medium heads cabbage
4 cups white vinegar
5 cups white sugar
2 tablespoons celery seed
2 tablespoons mustard seed
1 tablespoon Turmeric
2 tablespoons salt
Instructions
Cut cabbage fine and salt to taste.
Let cabbage set while cleaning peppers (use rubber gloves), remove all stems and seeds.
Squeeze almost all the brine out of cabbage, then stuff the peppers, place in jars.
Mix all other ingredients in a large saucepan, bring to a boil and keep at a small boil as you put it over the peppers, seal. Then cool pack for 30 minutes, take out of water and let cool, put in cool place.
