Stuffed Pickled Peppers

• 12 each green bell peppers
• 2 cups cabbage chopped
• 1 cup onions chopped, peeled
• 1/2 cup green bell peppers s
• 1/2 cup hot chili peppers chopped
• 1/2 cup celery chopped
• 1 tablespoon mustard seeds
• 1/2 tablespoon celery seeds
• 1/4 cup salt
• 1 pint apple cider vinegar
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon dry mustard

1. Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes.
2. Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender.
3. Drain, and let cool.
4. Combine chopped vegetables.
5. Mix remaining ingredients; pour over vegetables and mix well.
6. Stuff into peppers, do not pack too tightly.
7. Place top on each pepper.
8. Tie in place with string.
9. Place peppers in wide mouthed jars or in a large crock or jar.
10. Heat together in agate or enamel kettle all of the following ingredients except olive oil.

green bell peppers, cabbage, onions, green bell peppers, hot chili peppers, celery, mustard seeds, celery seeds, salt, apple cider vinegar, cayenne pepper, paprika, dry mustard

Taken from recipeland.com/recipe/v/stuffed-pickled-peppers-45745 (may not work)