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Pickled Peppers

Take large green ones (the best variety is the sweet pepper), make a small incision at the side, take out all the seeds, being careful not to mangle the peppers; soak in brine that will float an egg for two days, changing water twice; stuff with chopped cabbage, or tomatoes seasoned with spice as for mangoes (omitting the cayenne pepper), or a mixture of nasturtiums, chopped onions, red cabbage, grapes, and cucumbers, seasoned with mustard-seed and a little mace. Sew up incision, place in jar, and cover with cold-spiced vinegar.