Here’s a handwritten recipe found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pickled Hot Peppers

Boil together and cool:
RecipeCurio note: (amount in brackets is for larger batch)

2/3 c. water (2 qts)
1/3 c. white vinegar (1 qt)
1 teasp salt (12 tsp)

Pack peppers in jars, add grape leaf to bottom (a toe of garlic can be added.)

Pour liquid over and seal.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.