Pepper Mangoes

Ingredients

• Bell peppers
• vinegar
• 1 gallon cucumber pickles
• 0.5 head cabbage
• 6 silver skin onions
• 2 pounds white mustard seeds
• 0.25 pound celery seed
• 2 quarts vinegar
• 1 tablespoon cayenne pepper
• 1 tablespoon black pepper

Instructions

1. Scald the Bell peppers in boiling vinegar.
2. Cut the top end from each pepper and clean out the seeds thoroughly.
3. Slice the cabbage thin with a sharp knife, then chop it fine along with the cucumber pickles and silver skin onions.
4. Sift the dust from the white mustard seeds and wash them clean.
5. Add the chopped vegetables, mustard seeds, and celery seed to the 2 quarts of vinegar.
6. Bring the mixture to a boil and boil slowly for three hours, stirring every two or three minutes.
7. Season while cooking with one tablespoonful each of cayenne pepper and black pepper (adjust quantity based on desired heat level).
8. Allow the stuffing to cool completely.
9. Using a teaspoon, stuff each prepared Bell pepper with the cooled mixture.
10. Place the top back on each pepper and tie securely with cord, as you would tie a bundle.
11. Pack the stuffed peppers close together in a keg or barrel, ensuring they are well covered with vinegar.