I made the 'mangoes' recipe according to my own style after reading
the Ball Canning recipe you'all sent. It called for 12 peppers
sitting in 1 cup of salt for 24 hours and then stuffing them with
sliced cabbage.

What I did was 1/4 the recipe using 2 green peppers and 1 red bell
pepper diced; then mixed together. I put them in a vegetable press
for a couple of days inside the refrigerator, not wanting to do the
kim chi way of leaving on the counter.

I enjoyed it, and it is probably the closest to what I had as a kid.
Many, many thanks.
Dee Dee