Pickled Peppers
From The Rural cook book, 1907
Serves 8
Peppers should preserve their color.
Presented as published in 1907. 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 Rural cook book (1907), page 129. The excerpt below is the record exactly as published.
Pickled Peppers. — Put two dozen green peppers in a bowl and pour over them a very strong brine. Put a weight 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 « soft cloth and put them in a stone jar, with one-half ounce of whole allspice, one-half ounce of whole doves and a small lump of alum. Pour cold vinegar over them
Cook this with the app: pantry check, scaling, and the assistant.