6 sweet red or green mango peppers
1/2 tsp. salt
1/2 head cabbage, shredded
1/2 tbsp. mustard seed
2 c. vinegar
2 c. sugar

Wash peppers and remove stems. Cut off tops and save. Remove seeds without breaking shells. Chop cabbage as for slaw. Add salt and mustard seed. Mix well and put in peppers. Press in lightly. Replace tops of peppers and fasten them down with toothpicks. Arrange them upright in a stone jar and cover with cold vinegar and sugar solution. Place cover on jar and store in a cool place, they will keep for months.