These stuffed peppers are a great side with so many things but are also great by themselves. The sweet and sour combined with the bite of the pepper and crunch of cabbage make these peppers disappear quickly.

Yield

about 6 quart jars of peppers

Ingredients

• 40-45 large banana peppers (or Hungarian Wax or whatever pepper you want to try)
• 8 cups cabbage, chopped about 9 cups
• 2 teaspoons salt
• 2 ½ teaspoons celery seeds
• ½ black pepper
• 6 cups distilled white vinegar
• 5 ½ cups water
• 2 ½ lbs. sugar
• 1 ½ teapsoon pickle crisp

Directions

1. Seed and de-vein peppers
2. Mix together cabbage, salt, celery seed and black pepper
3. Carefully stuff peppers and pack into jars
4. Add ¼ pickle crisp to each jar
5. Mix together vinergar, water and sugar
6. Bring vinegar, water and sugar mixture to a boil
7. Pour hot mixture over peppers in the jar
8. Wipe edges of jar opening with a clean cloth and then put on lids and screw bands. Thighten finger tip tight
9. Process in hot water bath for 10 minutes

Notes

the amount of sugar may be high, may try less sugar or sugar subsitute