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Pickled Peppers
From The hearthstone; or, Life at home, 1883
Serves 8
Presented as published in 1883. 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 The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 330. The excerpt below is the record exactly as published.
Pickled Peppers. — Select the peppers, and then with a penknife cut half way round the stem end, removing the seeds with the knife 512 THE hearthstone; OR, LIFE AT HOME. or the fingers ; be careful to use the knife if there are any scratches on the hands, for in that case the sting would be very painful ; soak the peppers in strong brine for three days, then freshen in cold water twenty-four hours ; stuff with small onions, small cucumbers (which have been in brine for two days), mustard-seed and chopped cabbage, and sew up the slit ; then pack in stone jars and pour scalding vine- g
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