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USED

Page 142. leaving a half inch of the pepper to hold the top in place, cut in the scoring. Take out and discard the seeds and veins. Make a brine of salt and water strong enough to float an egg. Let the peppers stand twentyfour hours in this brine. Drain and fill with chopped cabbage, green tomatoes, onions, and peppers, either one alone or all combined, in such proportion as is preferable. Season the chopped vegetables with mustard seed, grated horseradish, whole cloves, cinnamon bark, and nasturtium seeds. Prepare the vegetables in the same manner as in making piccalilli. Use to fill the peppers. When filled, sew the tops of the peppers in place with white thread. Pack the peppers in a stone jar, and cover with cider vinegar, scalding hot. Let stand over night; drain off the vinegar, scald, and return to the peppers. Drain off the vinegar, and scald several succeeding mornings. Then cover with fresh vinegar, made scalding hot, and set the pickles aside. A pint of sugar may be added to each gallon of vinegar. The time of preparation may be shortened by cooking the mangoes half an hour in the hot vinegar. Then drain, cover with a fresh supply and set aside.