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Pickled Peppers

Use the large green peppers, make an opening in the side of each and carefully remove the seed without breaking the pods. Make a brine of salt and water, having it strong enough to float an egg. Place the peppers in this when it is cold, and let them remain for twenty-four hours. Make a fresh brine, drain the peppers, and lay them in it, letting them remain another twenty-four hours. Drain them again, rinse in cold water, place them in a stone jar, and allow to twenty-four peppers one quart of vinegar and one quart of water. Heat the water and vinegar to the boiling point and pour it over the peppers in the jar. When perfectly cold, drain off the vinegar and throw it away. Heat fresh vinegar this time, adding no water, and pour it over the peppers while boiling hot. Cover the jar closely and set it in a cool place.