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Pickled Peppers

Take one dozen large, green peppers, six red peppers, six yellow sweet peppers. Make a small incision at one side and carefully remove the seeds without breaking the peppers. Make brine sufficiently strong to float an egg. Pour over the peppers and stand aside over night. Next morning drain, and wash carefully in cold water. Put one quart of vinegar in a porcelain kettle, bring to boiling point, pour over the peppers and stand aside to cool. When cold, drain, throw this vinegar away. If the vinegar is very strong, add an equal quantity of cold water. Take sufficient fresh vinegar to cover the peppers, bring to boiling point, pour this over the peppers, and when cold put them away for use.

These are nice to mix with cabbage for pepper sauce during the winter.