This recipe is a TWO-DAY / TWO-STEP process.

There are Two (2) TYPES OF LIQUID:

#1 = MARINADE (into which) you soak (OVERNIGHT)the shredded cabbage

#2 = The SOLUTION that is poured OVER the pre-stuffed peppers ~ after they are packed into jars

SWEET-SOUR CABBAGE-STUFFED PEPPERS

DAY 1: Pre-shred (by using a fine grater) OR put cut-up cabbage pieces into a blender jar (to which some water has been added) and blend/shred until the cabbage is 'finely' chopped. DRAIN. Do NOT save the drained-off liquid.

Then, put the drained cabbage into a non-reactive (do NOT use aluminum) bowl. You may add a bit of celery SEED to taste, (I do not use) for added flavor.

Add 2 CUPS OF WHITE SUGAR and 1 cup of CIDER or WHITE VINEGAR.*

Cover and refrigerate OVER NIGHT.
The above is the #1 or MARINADE.
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DAY 2: Drain the marinated cabbage THOROUGHLY, either in a colander or sieve. pressing out any excess liquid. Again, do NOT save any of the drained-off liquid.

Make the SOLUTION:

6 Cups CIDER or WHITE VINEGAR*
5 pounds of WHITE SUGAR

Pour into a large Dutch oven, or other kettle (not aluminum) and heat thoroughly, until the sugar is dissolved. SET ASIDE.
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At this point, make sure your quart canning jars/lids/rings are sterilized/clean/drained. Make sure rings/lids are dry.
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*Do not mix vinegar types, if you use the cider vinegar for your Marinade, then use it (also) for the Solution. Cider vinegar will produce a slightly darker brine.

Remove tops from peppers.** Scoop out the seeds (I use a small baby spoon) and remove the veins. Stuff the individual peppers, by TIGHTLY PACKING the shredded/drained cabbage into each pepper.

**A hint for removing the pepper tops. "Eye-ball" where the bottom of the stem joins the pepper (even if the stem is not on the pepper). Then, with a sharp knife, cut across the pepper up to where the stem bottom would join the pepper. Holding the knife firmly, twist the pepper, so the knife blade rides around the stem bottom. Twist off the pepper 'lid'. With the knife cut downward, along the veins to loosen the pulp/seeds. Grab the remaining stem portion and twist-pull it out of the pepper. I wash/chop up the pepper lids and put them into plastic sandwich and freeze for other recipes.
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Pack the stuffed peppers TIGHTLY, into each jar; make sure that the packed peppers do NOT protrude into the lower rim area of the jar. The peppers will have to be fully covered with the SOLUTION and all parts of the peppers.

PUT THE VINEGAR/SUGAR SOLUTION BACK ONTO THE STOVE AND BRING TO A BOIL.

Pour over the packed peppers, leaving 1/2-inch headspace***. Wipe jar rims; put lids/rings on jars until snug.
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***Headspace is the distance between the top rim of the jar and the top of the liquid.
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Wipe rims completely dry. Put lids on jars. Process in water bath for 15 minutes.

Store the jars in a cool/dry place for a couple of weeks, before serving, to allow the flavors to blend. Refrigerate the day before you want to eat, as this is a cold appetizer. Cut into wedges or into circles.

I use red home-raised Hungarian pimiento peppers for this recipe. You can make this with other ripe sweet peppers or can use hot banana peppers for a Sweet/Hot/Sour Pepper combination. If you use the banana peppers, allow some of them to ripen to red, the mixed pepper colors make an attractive finished product.