Pickled Peppers

Preparation info
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By Lizzie Black Kander

Published 1903

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  • ¼ peck green peppers
  • 1 large head cabbage
  • 1 qt.


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