... tablespoonfuls of whole yellow mustard seed (a very small amount of finely shredded, hot, red pepper may be added if liked quite peppery). Mix all together thoroughly, fill peppers with this mixture, pressing it rather tightly into the shells; place tops on pepper cases, tie down with cord. Place upright in stone jar, in layers; cover with cold vinegar. If vinegar is very strong add a small quantity of water. Tie heavy paper over top of jar and stand away in a cool place until used. These may be kept several months and will still be good ... — Mary at the Farm and Book of Recipes Compiled during Her Visit - among the "Pennsylvania Germans" • Edith M. Thomas
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