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Peppers, Whole, to Pickle Quickly

Put a hundred peppers into a bowl, and pour over them a strong brine, made with a pint and a half of salt and as much water as will cover them. Put a board over them to keep them under the water, and let them lie for two days. Drain them, make a small incision in the side of each to let out the water, wipe them with a soft cloth, and put them into a stone jar, with half an ounce of allspice, half an ounce of cloves, and a small lump of alum. Pour cold vinegar over them, and tie a bladder securely over the jar. When pickled in this way, the peppers will preserve their colour. Probable cost, 3s. 6d. for this quantity.