Pickled Peppers
From The household (of the Detroit free press), 1886
Serves 8
The top of the red pepper can be cut off and tied back on for easy use.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 480. The excerpt below is the record exactly as published.
PICKLED PEPPERS. Take large green ones (the best variety is the sweet pepper). Make a small incision at the side ; take out all the seeds, being careful not to mangle the peppers. Soak in brine that will float an egg for two days, changing the water twice. Stuff with chopped cabbage and chopped onions, seasoned with mustard seed and spices. Sew up incision, place in jar and cover with cold spiced vinegar
Cook this with the app: pantry check, scaling, and the assistant.