Green Bell Pepper Pickle

Ingredients

• 18 green peppers
• 2 ounces white mustard seed
• chopped celery
• grated horse-radish
• 1 gallon vinegar
• ½ pound sugar
• spices tied in cheesecloth bags

Method

1. 1

   Make a slit in the peppers, remove seeds, soak in brine.

2. 2

   When ready to pickle, cover the peppers with water.

3. 3

   Chop hard white cabbage very fine, scald, add mustard seed, celery, and horseradish, salt, and squeeze dry.

4. 4

   Stuff peppers with the mixture and close with stitches.

5. 5

   Put in large stone jars.

6. 6

   Cover with hot spiced vinegar made with 1 gallon vinegar and ½ pound sugar, adding cloves, cinnamon, and spices tied in cheesecloth bags.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 86. The excerpt below is the record exactly as published.

GREEN BELL PEPPER PICKLE. Make slit in peppers, remove seeds, soak in brine. When ready to pickle cover the peppers with water. When fresh chop hard white cabbage very fine, scald, add 2 ounces white mustard seed, chopped celery or a little celery seed and grated horse-radish, salt, cabbage and squeeze dry. Stuff peppers with the mixture and close with a few stitches. Put in large stone jars. Cover with hot spiced vinegar, made in proportion to 1 gallon vinegar, % pound sugar, add cloves, cinnamon and spice in vinegar, tied in cheesecloth bags. PEPPER SAUCE. One gallon vinegar, 30 pods of ripe pepper, 30 pods of green pepper and 12 onions. Put these in the kettle with vinegar and boil until it begins to come to pieces. Then strain it through a colander, pressing it thoroughly. Add iy2 cups of sugar and 1 cup of spices, consisting of cloves, mace, allspice, black pepper and ground mustard. Put it on the fire again and cook until as thick as ordinary catsup. — Mrs. Ann South erland. PEPPER HASH. Eighteen red peppers, 18 green peppers

Cook this with the app: pantry check, scaling, and the assistant.