Ma's pickled peppers (crock)

undated

Celery
Canning and preserving
Cooking, Armenian
Peppers

recipe cards

Armenians of Whitinsville

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text

aw01_52

Ma's Pickled Peppers

CROCK

1 bushel peppers
1 gal. cider vinegar
bag salt (canning)
1/2 bunch celery
1/2 bunch dill
2 tblspoons pickling spices

Wash peppers, then pin (holes in) them. Place peppers & vinegar into crock. Mix cold water & bag salt in a pan, put in 2 eggs & measure enough salt so that the 2 eggs will rise to
the size of a dime. Pour this salt & water mixture into crock as many times as it takes so that when you bear down with both hands it will rize to the top of the peppers. Sprinkle
pickling spices into crock. Place celery & dill on top of peppers.

Keep peppers weighed down with heavy object. Put cloth over peppers & wash this cloth every other day or so, so that foam does not form (about 1-1/2 weeks).

Take out & place in jars.