Peppers, To Pickle Quickly
From Cassell's dictionary of cookery, 1892
Serves 9
This method preserves the color of the peppers.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1144. The excerpt below is the record exactly as published.
Peppers, To Pickle Quickly.— Put a hundred poppers into a bowl, and pour over them a strong brine, made with a pint and a half of salt and as much water as will cover them. Put a board over them to keep them under the water, and let them lie for two days. Drain them, make a small incision in the side of each to let out the water, wipe them with a soft cloth, and put them into a stone jar, with half an ounce of allspice, half an ounce of cloves, and a small lump of alum. Pour cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.