12 medium green peppers

1 cup plus 1 teaspoon salt, divided

4 quarts plus 2 cups water, divided

1 quart shredded cabbage

2 tablespoon mustard seed

1/2 teaspoon white pepper

1 quart vinegar

1/4 cup sugar

Cut tops off peppers; reserve tops. Scoop out center of peppers and discard. Dissolve 1 cup salt in 4 quarts of cold water; pour over vegetables shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, mustard seed, 1 teaspoon salt and pepper; press into shells. Replace tops on shells and fasten with toothpicks. Combine 2 cups water ,vinegar and sugar. Bring to a boil. Pack peppers into hot jars, leaving 1/4 inch headspace. Ladle hot liquid over peppers, leaving 1/4 inch headspace. Remove air bubbles. Adjust two piece caps. Process 15 minutes in a boiling water canner.

Yield about 3 quarts

Note: Use wide mouth quarts for this. Easier to use.