A crunchy summer salad.
12 sweet peppers
4 c. cider vinegar
1 medium cabbage
2 T. whole mustard seed
1 T. salt
1 T. celery seed
Cut off tops of peppers and remove seeds without breaking shells. Shred cabbage as for slaw. Add salt and celery seed. Mix well and stuff into peppers, pressing it tightly. Replace tops on peppers and fasten with toothpicks or sew with thread. Place them in a stone jar and cover with cold vinegar. Cover and put in a cool place until ready to use. (Will keep several months.)
Mom would put them in wide mouth jars and store in basement where cool.
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