Skip to content Pimiento sweet pickles
6 servings
Ingredients
| Quantity | 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 |
Directions
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