pimiento sweet pickles

6 servings
24  Red sweet peppers
1 tablespoon Whole cloves
Blade mace
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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