Coleslaw-Stuffed Peppers Recipe
Ingredients
| Green peppers | 6 Medium | |
| Salt | 1 Cup (16 tbs) | |
| Shredded cabbage | 6 Cup (16 tbs) (Coleslaw:) | |
| Onion | 1/2 Cup (16 tbs), finley chopped (Coleslaw:) | |
| Salt | 1 Teaspoon (Coleslaw:) | |
| Mustard seed | 1 Teaspoon (Coleslaw:) | |
| Cider vinegar | 3 Cup (16 tbs) (Coleslaw:) | |
| Sugar | 1/2 Cup (16 tbs) (Coleslaw:) |
Directions
Wash peppers; cut each in half lengthwise; remove ribs and seeds.
In large bowl, combine 1 cup salt with 2 quarts cold water; stir until salt is dissolved.
Add pepper halves; cover bowl with plate to keep peppers immersed in salt water.
Refrigerate overnight.
Next day, make Coleslaw: In medium bowl, combine cabbage with onion, 1 teaspoon salt, and the mustard seed; mix well.
Cover; refrigerate.
Sterilize two 1-quart jars (see Directions for Sterilizing); leave in hot water until ready to fill.
In large saucepan, combine vinegar with sugar and 1 cup water.
Cook over moderate heat, stirring, until sugar is dissolved and mixture boils; boil 5 minutes.
Meanwhile, drain pepper halves.
Fill each with 1/2 cup coleslaw.
Pack 6 pepper halves in each sterilized jar, completing one jar at a time.
Im- mediately ladle boiling vinegar mixture over pep- pers to within 1/2 inch of top, but covering peppers completely.
Cap at once as manufacturer directs.
Cool; then store in refrigerator or cool dry place.
Makes 2 quarts.
In large bowl, combine 1 cup salt with 2 quarts cold water; stir until salt is dissolved.
Add pepper halves; cover bowl with plate to keep peppers immersed in salt water.
Refrigerate overnight.
Next day, make Coleslaw: In medium bowl, combine cabbage with onion, 1 teaspoon salt, and the mustard seed; mix well.
Cover; refrigerate.
Sterilize two 1-quart jars (see Directions for Sterilizing); leave in hot water until ready to fill.
In large saucepan, combine vinegar with sugar and 1 cup water.
Cook over moderate heat, stirring, until sugar is dissolved and mixture boils; boil 5 minutes.
Meanwhile, drain pepper halves.
Fill each with 1/2 cup coleslaw.
Pack 6 pepper halves in each sterilized jar, completing one jar at a time.
Im- mediately ladle boiling vinegar mixture over pep- pers to within 1/2 inch of top, but covering peppers completely.
Cap at once as manufacturer directs.
Cool; then store in refrigerator or cool dry place.
Makes 2 quarts.
Chef
