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Pepper Mangoes

Green peppers

2 tablespoons white mustard

Brine seed

1 quart chopped cabbage

1 tablespoon cinnamon

1 tablespoon salt

1 cup sugar

1 tablespoon cloves

Vinegar

Remove the stem ends of green peppers, carefully extract the seeds and midribs and lay the peppers in strongly salted water (one-half cup salt to two quarts water) for twenty-four hours. Chop the cabbage fine and add the salt, mustard seed, cloves, cinnamon and sugar, mixing them well. Drain the peppers, stuff them with the prepared cabbage, replace the pepper caps and tie them in position. Pack the peppers in a stone jar and cover them with strong cold vinegar. They will be ready to use in two or three weeks.

The amount of stuffing will need to be increased if many peppers are used. In increasing, keep the same proportions of ingredients.