Categories: Pickles 
      Yield: 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