Pickled Peppers
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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A pig's fry consists of the heart, liver, lights, and some of the chitterlings; these are to be first cut up in slices, then seasoned with pepper and salt, rolled in a little flour, and fried with some kind of grease in the frying-pan. As the pieces... Pig's Head To Roll
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