- Jul 12, 2007
- Aledo, IL
From “The Great Western Cookbook” By A. M. Collins, 1851
Pickled Large, Green Peppers
Cut out the part that holds the stem, be very particular to cut them even, scrape them out, and lay them in salt and water two or three days; then wash them well in cold water, then lay them to drain. If you have a peck of peppers, prepare a large cabbage head thus: cut it up as you do for cold-slaw, very fine; use none but the whole part of the cabbage; a dozen large onions minced very fine, four or five young cucumbers cut in very small pieces, mix them together; add an ounce of allspice, ginger, a half ounce of cloves, cinnamon one ounce, and two ounces of white or black mustard-seed; scald these all well in barely as much vinegar as will cover them, then pour it in a stone vessel and let it cool, then take your peppers and fill them as full as possible, then sew on the stem, or the pieces you have cut out; put them in a jar and fill with cold, strong vinegar.
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