Capsicums, Pickled
INGREDI- ENTS. Vinegar, 1/4 oz. of pounded mace and 1/4 oz. of grated nutmeg, to each quart; brine.
Gather the pods with the stalks on, before they turn red; slit them down the side with a smallpointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; THE CAPSICUM. put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.