Chili Peppers Preserved In Vinegar

No. 1107. - Select small Chili Peppers, all of the same size, cut the ends and put the Peppers into pint bottles. Fill them to cover with wine vinegar, cork the bottles tightly, and in six weeks the Peppers will be ready for use.

Chili Pepper Vinegar

No. 1108. - Put into a demijohn a quarter of an ounce of dried marigolds, one clove of garlic, three shallots, a few grains of pepper, four cloves, and one and a half pounds of Chili Peppers, from which cut off the ends. Then add one gallon of wine vinegar and cork the demijohn tightly. Six weeks after strain the vinegar through a filter and put it into bottles.

Pepper Vinegar

No. 1109. - Cut one dozen bell Peppers and half a dozen long green Peppers in slices, and put them in a jar with half a dozen pepper-corns. Boil six pints of vinegar, to which add two ounces of sugar, and as soon as it boils pour it over the Peppers. When it is cool cover the pot and set it away for two weeks; then strain the vinegar through a filter, put it in bottles and cork them tightly.

Preserved Pickled Bell Peppers

No. 1110. - Take one hundred fresh green pods, slice them down on one side, cut off the stems, take out the seeds, and put them in a small barrel, or earthen jar. Cover them with cold brine. Ten hours after this drain off the brine, add the same quantity of fresh brine, and let it stand in a cool place. The following day drain them on a towel for half an hour, and then put them into glass jars. Boil the quantity of wine vinegar required to cover them, and when the vinegar is cold pour it over the Peppers and cover them tight. Six weeks after being put into the jars they will be ready for use. They are much esteemed by epicures.

Preserved Stuffed Pickled Bell Peppers

No. 1111. - Cut the stems from one hundred Bell Peppers, then slice the tops without detaching them, scoop out the seeds, and put them in a brine of the same kind as in No. 1110, then drain them. Cut the white part of three heads of cabbage into small, fine shreds, parboil them for five minutes, then immerse them in cold water, and drain them dry. Then season with a little salt. Stuff the Peppers with the cabbage, covering it with the undetached slices of the Peppers. Arrange them in jars and pour over them, to cover, some cold boiled vinegar. Cover them tightly, and in two months they will be ready for use.

Pickled Stuffed Bell Peppers, Sharon Style

No. 1112. - Prepare the Peppers in the same manner as in No. 1111. Cut the tender parts of two heads of cabbage into fine shreds, parboil them for five minutes and drain them in a colander. Then put the cabbage in an earthen bowl, and add to it four ounces of white mustard seed, two ounces of celery seed, and four soup-spoonfuls of grated horse-radish. Season with a little salt, and mix the whole well together. Stuff the Peppers with this preparation and in the center of each place a small onion or a pickle. Tie the cover on with a string, arrange them nicely in jars, and pour over them cold boiled vinegar to cover them. Hermetically seal the jars.