Evening Republican, Volume 16, Number 304, Rensselaer, Jasper County, 23 December 1912 — Pickled Peppers. [ARTICLE]

Pickled Peppers.

Choose rather large peppers; wash clean, cut off the tops and scrape out all seeds. Fill with a mixture made as follows: To two quarts of finely chopped cabbage add four large onions, about two tablespoonfuls of the pepper seed, two tablespoonfuls of salt, and either two cupfuls of chopped celery, or one-half teaspoonful of celery seed. Pack the peppers as solidly as possible, taking care not to burst them, and press the tops back on. Lay in jars or crocks and cover with hot vinegar. To one gallon of vinegar use about half water if the vinegar is very strong; add four cups of sugar and a teaspoonful of mixed spices; any spice liked extra well can be used. Cover the peppers and set away where cool. They do not need sealing.