Pickled Peppers

From a
1909
cook book
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.

Soak fresh Bell Peppers,
either green or red,
in strong Brine for a week or two,
changing every 2 or 3 days.
Pack in suitable jars
and cover with cold Vinegar.
The seeds tend to make the Peppers very strong,
and may be removed if less strength is desired.
A few Peppers added to Pickled Cucumbers
improves them very much,
as the heat of the Peppers is taken out by the Vinegar
and becomes blended with the Cucumbers,
giving them an agreeable flavor.
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