Mangoes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12 medium: Green peppers or green tomatoes,
1 cup: Salt,
1 quart: Shredded cabbage, about 1 medium head
1 tsp: Salt,
1/2 tsp: White pepper,
2 tbsp: Mustard seed,
1 quart: Vinegar,
2 cup: Water,
1/4 cup: Sugar,
Directions:
(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 By: Pat Stockett
Source from luhu.jp
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 By: Pat Stockett
Source from luhu.jp
Tags
Pickles