12 med. peppers
1 c. salt
4 c. cold water
1 qt. vinegar
1 qt. shredded cabbage
1 tsp. salt
1/2 tsp. pepper
2 tbsp. mustard seed
2 c. water
1/4 c. sugar

Cut tops off peppers and save. Scoop out seeds and soak peppers with salt water. Drain. Combine cabbage and spices and stuff into shells. Replace tops. Pack into sterilized jars leaving 1/8 inch head space. Pour vinegar, sugar and water brought to a boil over stuffed peppers. Adjust caps (these may not seal). Yield 3 quarts.