Yield: 6 servings
Measure | Ingredient |
---|---|
24 \N | Red sweet peppers |
1 tablespoon | Whole cloves |
1 \N | Blade mace |
3 \N | 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