Stuffed Pickled Peppers

Cut tops off peppers, remove seeds. Soak peppers and ends in a salt brine strong enough to float an egg, then let stand overnight. Next morning, shred cabbage, cut celery fine, chop onion and red peppers. Sprinkle with 2 1/2 TB salt. Mix by hand and squeeze dry. Make a syrup of: 1 qt. vinegar 3 c sugar Fill peppers and tie ends to peppers. (I use dental floss). Pack in wide mouth quart jars and cover them with boiling syrup. Seal. Makes 6 quarts. Let age for at least 2 months before opening. Note: Select peppers which are flat on the bottom as you can pack more in a jar that way.