Mangoes
Yield
6 servingsPrep
20 minCook
30 minReady
1 daysLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
green bell peppers
|
|
| 1 | cup |
salt
|
|
| 1 | quart |
cabbage
shredded |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 2 | tablespoons |
mustard seeds
|
|
| 1 | quart |
vinegar
|
*
|
| 2 | cups |
water
|
|
| ¼ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | medium |
green bell peppers
|
|
| 237 | ml |
salt
|
|
| 0.9 | l |
cabbage
shredded |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 3E+1 | ml |
mustard seeds
|
|
| 0.9 | l |
vinegar
|
*
|
| 473 | ml |
water
|
|
| 59 | ml |
sugar
|
|
Directions
Cut tops of peppers or tomatoes; reserve.
Scoop out centers.
Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place.
Drain; rinse and drain thoroughly.
Combine cabbage, 1 teaspoon salt and pepper and mustard seed; press into shells.
Replace tops and fasten with toothpicks or sew with coarse thread.
Pack into hot Ball jars, leaving ⅛ inch head space.
Combine vinegar, water and sugar.
Bring to boiling and pour boiling hot, over peppers, leaving ⅛ inch head space.
Adjust caps. Process 15 minutes in boiling water bath.
