Pickled Capsicums

Ingredients

• Vinegar
• 1/4 oz pounded mace
• and 1/4 oz. of grated nutmeg
• to each quart
• brine

Instructions

1. Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only;
2. put them in a strong brine for 3 days, changing it every morning;
3. then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture.
4. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions;
5. put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.