RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesPreserves, Pickles 1 >  Green Pepper Pickles (1901)



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide



(Piments Verts Confits au Vinaigre)

The Picayune’s Creole Cook Book (1901)

2 Dozen Green Peppers.
1 Dozen Red Peppers.
1/2 Large Head of Cabbage.
3 Tablespoonfuls of Mustard Seed.
1 Teaspoonful of Ground Cloves.
1 Tablespoonful of Ground Allspice.
2 Tablespoontuls of Salt.

Cut the tops from the peppers and remove the seeds. 
Then put a teaspoonful of salt into each pepper, cover with cold water, and soak for twenty-four hours.
Chop the cabbage very fine, and mix well with the ground spices, mustard seed and salt.

When thoroughly blended, stuff the peppers with this mixture.

Then put on the tops, and stand upright in stone jars, and cover with cold vinegar.

Cork tightly.

In handling the peppers use a napkin or gloves, as they will blister the hands.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages

Free Food Magazine Subscriptions