Mangoes
Ingredients| 12 medium green peppers or green tomatoes 1 cup salt 1 qt shredded cabbage (about 1 medium he, ad) 1 tsp salt 1/2 tsp white pepper 2 tbsp mustard seed 1 qt vinegar 2 cup water 1/4 cup sugar |
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(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. Yield: About 3 quarts.
Note: If desired stuff vegetables shells with any relish you prefer.
From: The Ball Blue Book Shared By: Pat Stockett
Servings:
6
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