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


http://www.cooks.com/rec/search/0,1-...uffing,FF.html

Look also at nos. 4 and 7 on that page (assuming it doesn't change) :-/
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.