| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. The Household Searchlight From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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