Pepper Pickle

Ingredients

• one peck of sweet bell peppers
• one teacupful of grated horseradish
• half teacupful of mustard seed
• two quarts of apple vinegar

Method

1. 1

   Cut out the stems and seeds from the peppers, chop the rinds fine, sprinkle with salt, and let stand a few hours.

2. 2

   Rinse off the salt, cover with alum water, and let stand overnight.

3. 3

   Soak in clear water for twelve hours.

4. 4

   Drain and add horseradish, mustard seed, and mace.

5. 5

   Pour over this the apple vinegar, mix well, put in jars, and seal.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 32. The excerpt below is the record exactly as published.

Pepper Pickle Take one peck of sweet bell peppers when just grown; cut out the stems and seed. Chop the rinds fine, sprinkle lightly with salt, and let stand a few hours ; rinse off the salt, cover with alum water, and let stand over night. Then soak in clear water for twelve hours. Drain the water from them, and add one teacupful of grated horseradish, half teacupful of mustard seed and a few blades of mace. Pour over this, when well mixed, two quarts of apple vinegar

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