Pickled pepper hash
Wash and dry five large green peppers and one red one, cut them open and remove all the seed, then chop the shells quite fine. Next, take a good-sized head of cabbage, remove all imperfect leaves, cut it up and chop fine. Place both cabbage and peppers in a bowl and mix well together; add two tablespoonfuls of brown mustard seed, three tablespoonfuls of salt, one of sugar and enough good cider vinegar to cover the whole; stir all well together and put into pickle bottles. This will be ready for use in two days, or it will keep for winter use.