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September 19, 2011

Tried 'n' True: Stuffed peppers — a lot of work, but worth it

I’ve tried to put off canning this month. Everything has gotten so expensive. These are fun to make with your family or friends. Get together and can enough for everyone. Yes, it’s a lot of work but this winter it’s going to be worth it. This recipe, Mom (Viola Nichols) made 75 to 100 quarts. With seven mouths to feed it took a lot of food. I don’t remember Mom sharing these peppers. She would share all the other canned goods when we had company, but not these stuffed peppers. I hope you enjoy them as much as all five of us kids did. Thanks Mom.

Stuffed Peppers

12 green peppers, seeded (keep tops)

1 cup salt

4 quarts cold water

• Mix together and let stand for 24 hours.

• Then drain and rinse.

1 quart cabbage

1 teaspoon salt

1⁄2  teaspoon pepper

2 tablespoons mustard seed

1 quart vinegar

2 cups water

1⁄4 cup sugar

• Shred cabbage and add salt, pepper and mustard seed.

• Combine and stuff into peppers.

• Secure tops with tooth picks.

• Combine vinegar, water and sugar.

• Bring to a boil; pour hot over peppers.

• Seal in quart jars.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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