Green Pepper

Ingredients

• the sweet pepper
• strong brine for a fortnight
• black mustard seed
• coriander seed bruised
• celery seed beaten fine
• vinegar

Method

1. 1

   Soak sweet peppers in strong brine for a fortnight.

2. 2

   Slit each pepper, remove seeds, and soak in vinegar and water for another fortnight.

3. 3

   Stuff with mustard seeds, coriander, celery seed, and sliced cucumbers.

4. 4

   Tie and place in a jar, pouring vinegar over.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 20. The excerpt below is the record exactly as published.

GREEN PEPPER. Take the sweet pepper as soon as it is fully grown and put in strong brine for a fortnight; then slit each pepper on one side and take out the seeds and put them in vinegar and water or weak vinegar for (89) JANE HAMILTON'S RECIPES another fortnight. Then stuff them with black and white mustard seed (bruised until the skin is broken), coriander seed bruised, celery seed (beaten fine), and sliced celery and sliced cucumbers prepared for pickling. Tie them with soft yarn string, put them in a jar and pour on vinegar. GREEN TOMATO. Take one peck of green tomatoes, cut them in slices, and put them in a jar in layers; sprinkle each layer with salt. Also put with them twelve large silver onions sliced trans- versely. Let them stand twenty-four hours, then take them out and let them drain. After they have drained add one ounce cori- ander seed, three parts red pepper cut into small pieces, three lemons sliced, two ounces English mustard, five pounds brown sugar, four ounces white mustard seed bruised, one ounce ginger, one ounce cloves, one ounce allspice, one ounce black pepper, and one ounce celery seed, all beaten fine. Put the ' (90) JANE HAMILTON'S RECIPES tomatoes and seasoning in layers alternately in the skillet; cover with strong vinegar and simmer briskly until the tomatoes are clear. LEMON PICKLE. Grate off the yellow rinds of the lemons and cut them across each end; pack them in a small vessel of dry salt, covering them with it. Let them remain eight days; take them out and put them in dishes and set the dishes in a hot oven, turning them until dry and the salt candies on them. Then put them in a pot, and put to twenty-five lemons one pound of white mustard seed, half pound of black pepper, the same of race ginger, a tablespoonful of mace, two of celery seed, a handful of horseradish, and a pound (or more) of brown sugar. Bruise the spices well, but do not pound them. Slice the ginger. Put the spices in with the lemons and pour on the vinegar enough to cover them. Cover the pot closely as soon as the contents is entirely cold. JANE HAMILTON'S RECIPES MARTINIA. Take the young and tender martinias, wash them, and put them in strong salt water for ten days. Then take them out (they will probably have become very soft if not mashed up), wash them, and put in weak vinegar for five or six days. Then wash them carefully, and to one gallon of martinias put two quarts of strong cider vinegar, two ounces of scraped horseradish, one-half ounce of ginger, an ounce of all- spice, three-quarters of an ounce of black pepper, an ounce of black mustard seed

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