Loading...A crunchy summer salad.
Difficulty: Easy
Servings: 12
Ingredients
12 sweet peppers
4 c. cider vinegar
1 medium cabbage
2 T. whole mustard seed
1 T. salt
1 T. celery seed
Directions
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.
Categories: Preserving, Salads, Vegetable Salads, Vegetables
Submitted by: carsek on May 4, 2010
Dede ~ wvhomecanner says:
Oh, these sound good and I think these are what some folks called ‘mangoes’ several decades ago. For today’s kitchens, most of us would need to refrigerate these, lacking the cold cellar. ~Dede
On May 4, 2010 at 7:30 am