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 vinegar

Add 2 tablespoons of canning or Kosher salt, 1 teaspoon of ground cloves and 1 teaspoon of allspice to the 1 gallon of Heinz white or cider vinegar. Set aside until ready to use.

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 are dry, finely chop them and add all remaining 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. Then fill them with the hot mixture and tie on tops, which have been saved when the peppers were cut and cored.

Pack peppers into a large jar and cover with cold spiced vinegar. Refrigerate. For shelf storage, process in a boiling water bath for 15 minutes.