- 2 medium/large green bell peppers
- 2 Tblsp. pickling salt
- Cold water to cover
- 2 cups finely chopped cabbage
- 1/2 tsp. pickling salt
- 1/4 tsp. celery seed
- 1-1/2 Tblsp. mustard seed
- 2 cups white vinegar
- 1/2 cup granulated sugar
Slice off the stem ends of peppers, cutting down about 3/4″ from top, reserve tops. Core and seed peppers. In each of two one-quart containers (Cool Whip containers work well), place 1 Tblsp. salt plus about half a container of cold water, stirring to dissolve salt. Add one pepper and its top to each container. Pour enough cold water over the peppers and their tops to cover. Weigh down with something like a small custard cup to be sure peppers remain submerged. Let stand on counter overnight.
The next morning, drain and rinse the peppers and tops in cold water, then set on a rack to drain.
In a large bowl place the chopped cabbage and sprinkle with 1/2 tsp. of pickling salt. Stir and let stand at room temperature for 3 hours, covered with a clean, dry towel.
After 3 hours, add celery seed and mustard seed to the cabbage. Stuff this mixture into each of the peppers, place the tops on and fasten shut by wrapping each pepper and top several times around with white cotton string.
In a medium pan bring the vinegar and sugar to a boil and simmer for 5 minutes. Remove pan from heat and immediately place the peppers in the brine, using a slotted spoon. Allow to cool until lukewarm, occasionally spooning brine over the peppers. Then, carefully remove the peppers with a slotted spoon and place in a refrigerator container. Pour the brine over the peppers, cover and refrigerate.
Peppers should be allowed to cure in the refrigerator for two weeks.
When ready to serve, remove the pepper from the brine and cut the string. Remove the top and slice the pepper in half.
Serve with sandwiches or as a relish/pickle with meals.