Three cups of salt.
It is necessary to cover the peppers with a cloth and then place a board and a light weight on top to keep them in the brine for seventy-two hours. Now remove from the brine and place in fresh water for two hours and then remove from the water, and with a sharp knife cut a small circle from the top of the pepper. Set aside to replace as a cover. Now remove the seeds and the white pithy part. Soak in cold water for one hour and then drain and fill with the following mixture. Filling for twenty-five peppers:
Chop fine sufficient cabbage to measure three pints. Place in a large bowl and add
One pint of finely chopped onions,
One cup of finely chopped green peppers,
One cup of finely chopped red peppers,
One cup of finely chopped celery,
Two ounces of mustard seed,
One ounce of celery seed,
One-half cup of grated horseradish,