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Pickled Peppers by NBB
Use large Green Peppers
Make an opening in the side of each and carefully remove the seeds without breaking the pods
Make a brine of Salt and water, having it strong enough to float an egg
Place the peppers in this while it is cold and let them remain for 24 hours
Make a fresh brine, drain the peppers and lay them in it, letting them remain another 24 hours. Drain them again and rinse in cold water. Place them in a stone jar and allow for each 24 peppers 1 quart of water and 1 quart of vinegar. Heat the water and vinegar to boiling point and pour it over the pepper in the jar.
When perfectly cool drain of 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 in a cool place.
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