Pickled Stuffed Peppers — Jewish Food Society

Ingredients

• 6 small and light green bell peppers
• ½ jalapeno, finely chopped
• 1/2 medium head green cabbage, chopped into small pieces
• 3/4 cup celery leaves, roughly chopped
• ½ head garlic, peeled and minced
• ¾ teaspoons salt
• ½ t pepper
• 1 teaspoon olive oil
• 2 tablespoon salt
• 11 cups warm water
• 2 cup vinegar
• 1 Gallon Wide-Mouth Jar