Procure those that are fresh and green. If you do not like them very
fiery, cut a small slit in them, and take the seeds out carefully with a
small knife, so as not to mangle the pepper. Soak them in salt and
water, eight or nine days, changing the water each day. Keep them in a
warm place. If you like them stuffed, chop white cabbage fine, season it
highly with cloves, cinnamon, mace, and fill the peppers with it--add
nasturtions if you like--sew them up carefully, and put them in cold
spiced vinegar. Tomatoes when very small and green are good pickled with
the peppers.