Pickled Peppers

Ingredients

• three dozen small white onions
• a mixture of finely-cut and chopped cabbage
• horseradish either cut in slips or grated
• mustard-seed
• salt
• fill up with cold sharp cider-vinegar

Method

1. 1

   Cut the stems out of the peppers in a round circle, fill them with a mixture of cabbage, horseradish, mustard-seed, and salt.

2. 2

   Wash the peppers, fill them, replace the cut-out piece, tie them with soft cord, pack in jars, and fill with vinegar.

3. 3

   They will be ready in two weeks.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 141. The excerpt below is the record exactly as published.

Pickled Peppera. Cut the stems out in a round circle with a sharp knife, and lay them aside to replace ; fill the peppers with a mixture of finely-cut and chopped cabbage, horseradish either out in slipe or grated, mustard-seed and salt. Wash the peppers in oold water before you fill them ; then fill, replace the piece you cut out) tie them round with soft cord to keep the lids on, pack them in stone jars and fill up with cold sharp cider-vinegar. They will be ready for use in two weeks. Pickled Tomatoes. Take the little pear-shaped or round red tomatoes, wash them and wipe them very dry } put them in glass jars that ean be made air-tight; to a quart of tomatoes put half a dozen blades of mace, a teaspoonful of whole cloves, the same of allspice, and a few little red peppers cut in rings ; fill the jars three parts Adl of the tomatoes, and fill up with good cider-vinegar, oold. Set them in a cool dark place, and in three weeks they are ready for use. Uie no tak. This pickle is very nice for flavoring ragofits, hashes, &e., &o. * Oreen Tomato Pickle. A peck of green tomatoes, three dozen small white onions

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