This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Take the desired number of large green peppers and remove the seeds. Soak them in a rather strong brine for two or three days, then drain off. The stem ends only should be cut off. For the filling use chopped cabbage, chopped onion, chopped cucumbers and chopped green tomatoes, a bit of horseradish, celery and mustard seed, and any spices preferred, such as mace, cloves and allspice, and salt to taste. Pack this filling into the peppers, place the tops on, fastening with splints of cinnamon or with cord. Pack in a jar, and pour spiced vinegar over, and seal. If much spice is used in the filling do not use so much in the vinegar.