Title: Pickled green bell peppers
 Categories: Pickles
      Yield: 6 Servings
 
     12 md Green peppers or green
           -tomatoes
      1 c  Salt
      1 qt Shredded cabbage (about 1
           -medium head)
      1 ts Salt
    1/2 ts White pepper
      2 tb Mustard seed
      1 qt Vinegar
      2 c  Water
    1/4 c  Sugar
 
  (Stuffed peppers or Green Tomatoes)
  
  Cut tops of peppers or tomatoes; reserve.  Scoop out centers.
  Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable
  shells and tops; let stand 24 hours in a cool place. Drain; rinse and
  drain thoroughly. Combine cabbage, 1 tsp. salt and pepper and mustard
  seed; press into shells. Replace tops and fasten with toothpicks or
  sew with coarse thread. Pack into hot Ball jars, leaving 1/8 inch
  head space. Combine vinegar, water and sugar.  Bring to boiling and
  pour boiling hot, over peppers, leaving 1/8 inch head space. Adjust
  caps. Process 15 minutes in boiling water bath. Yield: About 3 quarts.
  
  Note:  If desired stuff vegetables shells with any relish you prefer.
  
  From: The Ball Blue Book Shared