(6 servings)

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

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