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Stuffed Green Peppers Or Green Tomatoes Recipe
|Green peppers/Green tomatoes||12 Medium|
|Salt||1 Cup (16 tbs) (for brine)|
|Shredded cabbage||1 Quart|
|Mustard seed||2 Tablespoon|
|White pepper||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 988 Calories from Fat 98
% Daily Value*
Total Fat 12 g17.9%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2257.8 mg94.1%
Total Carbohydrates 173 g57.7%
Dietary Fiber 49.1 g196.5%
Sugars 111.4 g
Protein 30 g60.3%
Vitamin A 107.7% Vitamin C 2187.6%
Calcium 72% Iron 67.7%
*Based on a 2000 Calorie diet
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, mustard seed, salt and pepper; press into shells.
Replace tops and fasten with toothpicks or sew with coarse thread.
Pack into hot jars, leaving 1/4-inch head space.
Combine vinegar, water and sugar.
Bring to a boil.
Pour hot liquid over peppers or tomatoes, leaving 1/4-inch head space.
Remove air bubbles.
Process 15 minutes in boiling water bath.