Home Recipes Cook Books Food Categories Featured

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.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1457 times.

Home Made Cookies.ca