Pickled Green Peppers

Extract the seeds by cutting a slit in the side (so as to leave them whole)

Make a strong brine and pour over them; let them stand twenty-four hours

Take them out of the brine, and soak them in water for a day and a night

Turn off this water and scald some vinegar, in which put a small piece of alum, and pour over them, letting them stand three days

Prepare a stuffing of two hard heads of white cabbage, chopped fine, seasoned slightly with salt and a cup of white mustard seed

Mix it well and stuff the peppers hard and full

Stitch up, place them in a stone jar, and pour over spiced vinegar scalding hot

Cover tightly