To Pickle Peppers
- Procure those that are fresh and green. If you do not like them very fiery, cut a small slit in them, and take the seeds out carefully with a small knife, so as not to mangle the peppers. Soak them in salt and water, eight or nine days, changing the water each day. Keep them in a warm place. If you like them stuffed, chop white cabbage fine, season it highly with cloves, cinnamon, mace, and fill the peppers with it-add nasturtions if you like-sew them up carefully, and put them in cold spiced vinegar.
Tomatoes, when very small and green, are good pickled with the peppers.