1Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells.
2Cut cabbage fine as in slaw and add to it the salt and mustard seeds.
3Mix thoroughly and place in peppers, pressing it in tightly.
4Place tops on pepper cases and fasten them down with toothpicks.
5Place them upright in stone jar and cover with cold vinegar.
6Place cover over jar and put away in cool place until ready to use.
7They may be kept for several months before using.