Recipe Talk

My grandmother used to make a thing she called mangos. They were pickled green peppers stuffed with cabbage or sauerkraut. My mom said they were delicious. I would love to make them for my mom to surprise her.

Pickled green bell peppers

Categories: Pickles

Yield: 6 Servings

12 medium Green peppers or green tomatoes

1 cup Salt

1 quart Shredded cabbage (about 1 medium head)

1 teaspoon Salt

1/2 teaspoon White pepper

2 tablespoon Mustard seed

1 quart Vinegar

2 cup Water

1/4 cup Sugar

(Stuffed peppers or Green Tomatoes) 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 tsp. 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 1/8 inch head space. Combine vinegar, water and sugar. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: About 3 quarts. Note: If desired stuff vegetables shells with any relish you prefer.

From: The Ball Blue Book Shared By: Pat Stockett

Thanks so much my mom will really be suprised.