Green Pepper Pickles

From 1912:

Cut a dozen large green peppers into thick slices crossways. Take out all the seeds before you slice them, and do not let them touch the inside walls of the peppers. Put into a crock or porcelain pan and pour salt and water over them. Leave them in this for an hour. Then drain and pack into glass jars that have been rolled in hot water to prevent cracking. Have ready enough scalding vinegar spiced and sweetened to taste to cover them. Pour it over them, filling the cans full, and fit on tight rubbers and tops. They will be fit to eat in two months, and are fine as a relish to be eaten with meat, fish or poultry.