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Green Bell Pepper Pickle
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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
Cook this with the app: pantry check, scaling, and the assistant.