1 quart chopped cabbage
1 onion, chopped
2 tablespoons salt
3 1/2 tablespoon, mustard seed
3 1/2 tablespoons celery seed
1 1/2 cups sugar
11 cups vinegar
12 large sweet peppers
1/2 cup grated horseradish
1 stick cinnamon
Combine cabbage, onion, 1 tablespoon salt and 2 tablespoons mustard
seed, 2 tablespoons celery seed, ½ cup sugar and 3 cups vinegar. Let
stand 12 to 24 hours. Soak peppers in brine (1 cup salt to 1 gallon
water) 24 hours.
Rinse Peppers in fresh water, cut a circle off top of each pepper
and scoop out seeds and midribs. Then soak in cold water 1 to 2
Combine remaining mustard seed, celery seed, sugar and vinegar.
Add horseradish and cinnamon, heat to boiling and cool. Drain
Peppers, stuff with cabbage mixture, replace pepper tops and fasten
Pack in sterilized jars and fill with cold vinegar mixture.