pimiento sweet pickles
- Categories
- Can/preserv
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 24 | Red sweet peppers |
| 1 tablespoon | Whole cloves |
| 1 | Blade mace |
| 3 | Inch stick cinnamon |
| 1 tablespoon | Allspice |
| 1 small | Piece ginger root |
| 1 tablespoon | Whole mustard seed |
| 4 cups | Vinegar |
| 7 cups | 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 ½ hour. Strain. Pack peppers in freshly sterilized jars. Boil down the pickle sirup until thick and pour over peppers until jar is filled. The Household Searchlight
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