Victor, I've come into some spare cabbage and
Bell Peppers. When I was in BudaPest, I ate
cabbage stuffed apple-peppers at the Central
Market (with a Dreher, or maybe two).

Can't get apple-peppers here, but I know the
bells can substitute.

In your opinion, what is the proper mix on
the brine to cure these? right now I'm thinking
1 qt Rice Vinegar, 2 Qt clean water, 1 cup sea salt.
Does that seem right to you?

TIA

Alex