Recipes > Preserves & Pickles > Preserved Peppers

Preserved Peppers


For this purpose take the small round peppers while they are green. With a sharp penknife extract the seeds and cores; and then put the outsides into a kettle with vine leaves, and a little alum to give them firmness, and assist in keeping them green. Proceed precisely as directed for the water-melon rind.


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Directions for Cookery, in its Various Branches (1840).

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