PICKLED PEPPERS.
220. If you would prefer your peppers less pungent, cut an opening in the top of the pepper, and take out half the seeds.
Lay them for two weeks in salt and water which will bear an egg. Be careful to keep them covered with the brine. Put a board over them to keep them under the salt and water, and take off the scum as it rises.
If they are not yellow at the end of two weeks, let them remain in the brine a little longer.
When yellow take them out, wash them, and put them in a kettle with cold water—cover the top with leaves—place them near the fire, let them get hot, but do not permit them to simmer. When they are greened in this manner, take them out, drain them, place them in your jars, and pour cold spiced vinegar over them.
If you wish to stuff them, chop some cabbage very fine, season it highly with mace, cinnamon, cloves, and mustard seed—stuff the peppers with this preparation, and tie a thread round each one to keep the stuffing in.