Cut the stem end from large red peppers, remove the seed and soak in a weak brine overnight. In the morning drain off the brine. For the filling use cooked red beets, raw red cabbage, and ripe tomatoes. To this mixture a few tiny red peppercorns may be added. Fill this chopped mixture solidly into the empty peppers. Fasten on the removed tops of the peppers with splints of cinnamon, and place in jars. Make a spiced vinegar as for other vegetable pickles and when scalding hot pour over, and allow to stand twenty-four hours, then drain off and boil up the syrup again, and pour over the peppers again. Repeat once more. The last time seal while hot.