Peter Piper’s pickled peppers
Cut a slit in the sides of large green peppers and extract the seeds. Lay in strong brine for three days and in cold water for one. Make a stuffing of eight tablespoonfuls of chopped cabbage, four tablespoonfuls of English mustard seed, a teaspoonful of celery seed, two teaspoonfuls of chopped onion, a teaspoonful, each, of grated horseradish, whole peppercorns and ground mace, a half-teaspoonful of ground mustard and a heaping tablespoonful of brown sugar. Moisten to a paste with salad oil and stuff the peppers with it, closing the slit afterwards, and wrapping with soft string. Pack in a stone crock and fill the crock with scalding vinegar to which has been added a half-cup of brown sugar. Scald the vinegar a week later and return to the crock. Cover and let it stand six months before using.