12 green peppers or many cherry peppers
1 C salt
1 qt shredded cabbage
1 t salt
1/2 t white pepper
2 T mustard seed
1 qt vinegar
2 c water
1/4 c sugar

Cut tops off peppers; reserve. Scoop out centers. Dissolve 1 c salt in 4 qt cold water. Pour over vegetable shells and tops; let stand 24 hours in cool place. Drain, rinse and drain thoroughly. Combine cabbage, 1 t salt, pepper and mustard seed. Press into shells. Replace tops and fasten. Pack into hot jars leaving 1/8" head space. Combine vinegar, water and sugar. Bring to boiling and pour boiling hot over peppers, leaving 1/8" head space. Cap; process 15 minutes in boiling water bath. Yield: 3 qts.

Source: Bea Spaniol