Pickled Peppers
From Harper's cook book encyclopædia, 1902
Serves 1
This method preserves the color of the peppers.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 273. The excerpt below is the record exactly as published.
the peppers into a bowl, and pour over them a very strong brine. 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 x/z oz. of allspice, x/z oz. of cloves, and a small lump of alum. Pour cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.