In article >,
Chemiker > wrote:

> 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

My mom used to put these up; I've checked several preserving books but
am coming up cold.

I'm not Victor, but I found this at cooks.com. You might ask at
rec.food.preserving--I think it's been discussed there (though not
recently) or, if you search, consider the term "stuffed mangoes." I've
heard them called that because of some resemblance of a partially ripe
green pepper to a mango. Good luck in the hunt. :-)

STUFFED MANGOES

Mangoes ( In some quarters, this seems to be another name for peppers.)
Shredded cabbage
Celery seed
3 c. vinegar
2 c. water
4 c. sugar
2 tbsp. mixed pickling spices

Cut tops from mangoes and remove seeds; save the tops. Shred cabbage and
to each quart of cabbage and to each quart of cabbage add 1/4 teaspoon
celery seed. Place cabbage in peppers and fasten tops back on the
mangoes with toothpicks. Pack in jars and cover with boiling vinegar
mixture. Seal. Mangoes will keep in open jar. This vinegar mixture is
equally good over cooked tender beets.

There's no processing information provided; I don't know what to tell
you about that.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.