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Pickled Peppers

(Vaughan’s Vegetable Cook Book)

Remove the seeds from large green peppers, slice them and lay them in a

jar alternating each layer of peppers with a layer of cabbage, then

cover them with salt and let stand over night. In the morning drain off

the water. For the pickle use enough vinegar to cover the peppers, an

ounce each of black and white mustard seed, juniper berries, whole

cloves and allspice, one half-ounce of celery seed and one large onion

chopped fine or one head of garlic if that flavor is liked. Let this

come to a boil and pour over the peppers. Pack tightly in a jar, cover

with horseradish leaves, and close up tightly.

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