Pickled Peppers

Ingredients

• Take large green ones
• make a small incision at the side
• soak in brine that will float an egg for two days

Method

1. 1

   Make an incision in peppers, remove seeds, soak in brine, stuff with chopped cabbage or tomatoes seasoned with spices, sew up, place in jar, and cover with cold-spiced vinegar.

As published

This recipe was extracted from Buckeye cookery (1892), page 147. The excerpt below is the record exactly as published.

into brine that will float an egg for three days, drain, place in jar, first a layer of onions three inches deep, then a sprink- ling of horse-radish, cinnamon bark, cloves, and a little cayenne pepper; repeat until jar is filled, in proportion of half a tea-spoon cayenne pepper, two tea-spoons each chopped horse-radish and cloves, and four table-spoons cinnamon bark, to a gallon of pickles; bring ~ vinegar to boiling point; add brown sugar in the proportion of a quart to a gallon, and pour hot over the onions.—Estelle Woods Wilcox. PICCALILLI. One large white cabbage, fifty small cucumbers, five quarts smal) string-beans, eight smal! carrots, one dozen sticks celery, five red peppers, three green peppers, two heads cauliflower; chop fine, soak over night in salt and water, wash well, drain thoroughly, and pour over them hot vinegar spiced with mace, cinnamon and all- _/ spice; turn off vinegar and scald until safe to leave like common pickles; or seal in can while hot.—Mrs. W. L. PyFER PICKLES. Salt pickles down dry for ten days, soak in fresh water one day ; : . pour off water, place in porcelain kettle, cover with water and vin- egar, and add a tea-spoon pulverized alum (to each gallon); set over night on a stove which had fire in during the day; wash and put in a jar with cloves, allspice, pepper, horse-radish and onions or garlic; boil fresh vinegar and pour over all; in two weeks they will be ready for use. These pickles are always fresh and crisp, and are made with much less trouble than in the old-fashioned way by keeping in brine.—Mrs. E. M. R. PICKLED PEPPERS. | Take large green ones (the best variety is the sweet pepper), make a-small incision at the side

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