bell pepper

The bell pepper is the best for pickling, and should be gathered when quite young.

Plunge a bright-red bell pepper (Ruby King) into boiling water, remove immediately and rub off the outer "shiny" skin.

Sprinkle thickly with finely chopped chives and a sweet, red, bell pepper chopped very fine or cut in fine thread-like rings.

The Bell-pepper is early, sweet and pleasant to the taste, and much less acrid or pungent than most of the other sorts.