Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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24 Red sweet peppers
1 tb Whole cloves
1 Blade mace
3 Inch stick cinnamon
1 tb Allspice
1 sm Piece ginger root
1 tb Whole mustard seed
4 c Vinegar
7 c Sugar
Wash peppers, remove seeds and membranes. Soak
overnight in a brine made in proportion of 1
tablespoon salt to 1 quart water. Drain and chop
peppers. Heat spices, vinegar, and sugar. Add
peppers. Simmer 1/2 hour. Strain. Pack peppers in
freshly sterilized jars. Boil down the pickle sirup
until thick and pour over peppers until jar is filled.
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