Pepper Vinegar.
6 pods red peppers broken up.
3 dozen black pepper-corns.
2 tablespoonfuls white sugar.
1 quart of best vinegar.
Scald the vinegar in which the sugar has been dissolved; pour over the pepper, put into a jar, and steep a fortnight. Strain and bottle.
This is eaten with boiled fish and raw oysters, and is useful in the preparation of salads.