Pickled Peppers

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • ¼ peck green peppers
  • 1 large head cabbage
  • 1 qt. onions
  • 1 pt. green tomatoes or cucumbers
  • 1 tablespoon seeds of peppers
  • ½ teaspoon best salad oil
  • ¼ cup mustard seed
  • 1 tablespoon celery seed
  • ¼ cup grated horseradish
  • 1 teaspoon sugar
  • 12 pepper corns
  • 1 grated nutmeg
  • ½ tablespoon prepared mustard


Select large peppers, wipe clean, cut off 1 inch from small end; remove seeds and core without breaking the peppers. Sprinkle well with salt and let stand over night. Chop cabbage, onions, tomatoes or cucumbers each separately, salt well and place in little cheese cloth bags to drain over night. Press dry and in the morning mix all ingredients in order given. Wipe peppers, fill with mixture, replace tops of peppers, tie securely with cord, pack in layers in a jar. Cover with boiling vinegar to which has been added ½ cup sugar. Cover jar closely. Ready to use in one week. Peppers may be pickled without the chopped mixture and canned as other vegetables.