12 Green peppers of equal size
1 cabbage
6 onions
1 oz mustard seed
1 oz celery seed
1 oz ground white pepper
1 oz turmeric
1/2 oz mace
1 gallon pickling vinegar

Cut the cabbage and onions into quarters. Pour boiling brine over them and let them stand for 2 days, then drain and dry in the sun for two days. Core the peppers and put in brine for 24 hours. When cabbage and onions arc dry, chop them very fine and add all ingredients (except vinegar). Heat vinegar until boiling. Pour over mixture and stir thoroughly. Let stand for 5 minutes.

Wipe the peppers free from moisture inside and out. Fill peppers with hot vinegar mixture and tie on the saved tops. Pack peppers into a large jar and cover with cold vinegar. Seal and store in a cool dar place for at least 3 weeks.