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Capsicums, Pickled

Capsicums may be pickled either green or red. They are finest and ripest in September and October. If they can be obtained from the garden it is best to gather the pods with the stalks before they are red. Put the capsicums into a jar. Boil sufficient vinegar to cover them, allowing a heaped tea-spoonful of salt, and half an ounce of powdered mace, to every quart of vinegar. Pour this, while hot, upon the pods, and when cold, tie down closely with a bladder. They will be fit for use in five or six weeks. Probable cost, 4s. 6d. to 6s. per hundred.