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Classic
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page 49
several pods of red pepper, cut up fine, then fill up the jar with cold vinegar.
Cover up closely.
LARGE, GREEN PEPPERS.
Cut out the part that holds the stem, be very particular to cut them even,
scrape them out, and lay them in salt and water two or three days; then wash
them well in cold water, then lay them to drain. If you have a peck of peppers,
prepare a large cabbage head thus: cut it up as you do for cold-slaw, very fine;
use none but the whole part of the cabbage; a dozen large onions minced very
fine, four or five young cucumbers cut in very small pieces, mix them together;
add an ounce of allspice, ginger, a half ounce of cloves, cinnamon one ounce,
and two ounces of white or black mustard-seed; scald these all well in barely as
much vinegar as will cover them, then pour it in a stone vessel and let it cool,
then take your peppers and fill them as full as possible, then sew on the stem,
or the pieces you have cut out; put them in a jar and fill with cold, strong
vinegar.
PICKLE CHERRIES.
To two quarts of cherries take a pound and a half of brown sugar, and two quarts
of vinegar; lay your cherries in small glass jars or wide-mouthed bottles; boil
the sugar and vinegar to a nice thin syrup; after it cools, pour it over the
fruit;
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