Mangoes

Course : Pickles
Serves: 3 quarts
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

12 medium Green peppers or green tomatoes
1 cup Salt
1 quart Shredded cabbage (about 1 medium head)
1 Teaspoon Salt
1/2 Teaspoon White pepper
2 Tablespoon Mustard seed
1 quart Vinegar
2 cup Water
1/4 cup Sugar
 

Preparation / Directions:

(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. Note: If desired stuff vegetables shells with any relish you prefer.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Pickles Recipes