Pickled Green Peppers

Original Recipe

Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole). Make a strong brine and pour over them; let them stand twenty-four hours. Take them out of the brine, and soak them in water for a day and a night; now turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days. Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed; mix it well and stuff the peppers hard and full; stitch up, place them in a stone jar, and pour over spiced vinegar scalding hot. Cover tightly.

Ingredients

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  • 2 dozen large
  • 1 strong brine and pour over them
  • 4 hours
  • 1 day and a night
  • 1 small piece of alum
  • 3 days
  • 1 stuffing of two hard heads of white cabbage
  • 1 cup of white mustard seed
  • 1 stone jar

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Instructions

  1. 1

    Take two dozen large, green, bell peppers, extract the seeds by cutting a slit in the side (so as to leave them whole).

  2. 2

    Make a strong brine and pour over them; let them stand twenty-four hours.

  3. 3

    Take them out of the brine, and soak them in water for a day and a night; now turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days.

  4. 4

    Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed; mix it well and stuff the peppers hard and full; stitch up, place them in a stone jar, and pour over spiced vinegar scalding hot.

  5. 5

    Cover tightly.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)