Seed peppers and save top. Soak overnight in salt solution of 1/2 cup salt to gallon of water until they are covered.

Next day, shred cabbage, sprinkle with salt, let set 1 hour. Squeeze out juice. Pack in peppers, put the lid on and secure with toothpicks. Place in stone jar.

SOLUTION:

1 qt. sugar
1 qt. vinegar
2 c. water
1 tbsp. mustard seed

Boil and pour peppers, cover with plate and weigh down. After about 2 weeks, you can pack in wide mouth jars and cold pack 5 minutes.