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GREEN PEPPER PICKLES

(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.