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Pepper Snap
Twelve red peppers, twelve green peppers, twelve large onions or forty-eight small ones, two tablespoons of salt, three-quarters of a cup of sugar, one quart of vinegar; chop fine after removing seeds of peppers; scald for ten minutes, then drain, add boiling water and scald for ten minutes longer; then drain and add vinegar, sugar and salt, and boil for fifteen minutes.
— Mrs. Wm. J. Reed
One peck of green tomatoes, sliced the day before you are ready for pickling; sprinkle them through and through with salt, not too heavily; in the morning drain off the liquor that will drain from them. Have a dozen good-sized onions rather coarsely sliced, take a suitable kettle and put in a layer of the sliced tomatoes, then onions, and between each layer sprinkle the following: six sweet red peppers chopped coarsely, one cup of sugar, one tablespoonful of ground allspice, one tablespoon of ground cinnamon, a teaspoon of cloves, one tablespoon of mustard; turn over three pints of good vinegar or enough to completely cover them; boil until tender. the flavor of the onions is objectionable, the pickles are equally as good without them.
— Mrs. Chas. J. Bagley