Stuffed Peppers (Sweet)

Ingredients

• 2 doz. green peppers
• 1 small head of white cabbage
• 4 large white onions
• 3 tablespoonfuls mustard seed
• ½ teaspoonful powdered cloves
• ½ teaspoonful powdered allspice
• 2 teaspoonfuls salt

Method

1. 1

   Core the peppers, sprinkle with salt, pour over with boiling water, and stand overnight.

2. 2

   Cut up cabbage, boil in salt water not too soft, squeeze juice from cabbage and put in peppers.

3. 3

   Make a sauce of vinegar, water, sugar, and spices, let come to a boil, put in peppers and boil for a few minutes, put in jar and seal tightly.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 55. The excerpt below is the record exactly as published.

Stuffed Peppers (Sweet). Core the peppers, sprinkle with salt, pour over with boiling water, and stand, over night. Then cut up cabbage, boil in salt water not too soft, squeeze the juice from the cabbage and put cabbage In peppers; make a sauce of 1 cup of vinegar, 2 cups of water, 3 tablespoonfuls of sugar, a few pickle spices, let come to a boil, put in peppers and boil for a few minutes, put in jar and seal up tightly. MRS. H. CORDES. Stuffed Pickled Peppers. 2 doz. green peppers; 1 small head of white cab- bage; 4 large white onions; 3 tablespoonfuls mustard seed; y2 teaspoonful powdered cloves; y2 teaspoonful powdered allspice; 2 teaspoonfuls salt

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