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Stuffed Peppers (Select large bell-shaped)

Select large bell-shaped peppers. Remove and save the tops with the stems, and take out all the seeds. Stand the peppers upright in a large bowl, put a teaspoonful of salt in each; cover with cold water and allow to stand for twenty-four hours. The filling consists of two quarts of finely chopped cabbage, a tablespoonful of grated horseradish, a half pound of white mustard seed, two tablespoonfuls of celery seed and two tablespoonfuls of salt. Put the mixture into the pepper, leaving room at the top of each for a small onion and a very small cucumber. Tie the tops on securely; put them in a jar and cover with cold vinegar.