Stuffed Hot Peppers

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Pickles and Preserves Recipes

Yield: 6 pints

I got this recipe from one of my Christian Brothers.

• 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

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.

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