Stuffed Pickled Peppers I

Take large green peppers, remove the stem ends and seeds and fill with the following mixture: To 2 qts chopped cabbage, add 1/2 cup mustard seed, 2 tablesp celery seed and 2 tablesp each salt and brown sugar. Chopped cucumbers or small white onions may be added, if liked. Cover each pepper with the stem end and tie it on securely. Then put the stuffed peppers in a jar, cover with cold vinegar, and seal Keep in a cool and dark place.-[Mrs. B. R., Ne v.

Stuffed Pickled Peppers II

Take large green peppers, cut off the ends, take out the seeds and let them soak in salted water over night. Then stuff them with a chopped mixture of cabbage, cucumbers, green tomatoes and onions in equal parts. Put this mixture in a bowl or jar and add salt, allowing 1 cup salt for a gal of the mixture, and let stand over night, after which squeeze out of the brine, put in a preserving kettle over the fire, cover with vinegar, and add mustard seed and celery seed to taste. Boil about 15 minutes and then stuff the mixture into the peppers, sew on the tops, pack in jars, cover with vinegar, and put in some whole spices and bay leaves.-[Mrs. P. J. S., Tex.

Pickled Peppers

Take the hot and sweet peppers and put them in layers in a jar, first one of salt, then one of peppers, until the jar is full and packed tight, with a layer of salt on top. Tie a cloth over the jar and set away for winter use. When wanted, take out the required number of peppers and put them in vinegar over night.-[Mrs. P. J. S., Tex.