Recipe - Mangoes

12 md Green peppers or green
tomatoes
1 cup Salt
1 qt Shredded cabbage (about 1
medium head)
1 teaspoon Salt
One half teaspoon White pepper
2 tablespoon Mustard seed
1 qt Vinegar
2 cup Water
One fourth cup Sugar

(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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini