Pimento Sweet Pickles
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
hot chili peppers
|
*
|
| 1 | tablespoon |
cloves
whole |
|
| 1 | blade |
mace
|
*
|
| 3 | inches |
cinnamon sticks
|
*
|
| 1 | tablespoon |
allspice
|
|
| 1 | piece |
ginger root
|
*
|
| 1 | tablespoon |
mustard seeds
whole |
|
| 4 | cups |
vinegar
|
|
| 7 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
hot chili peppers
|
*
|
| 15 | ml |
cloves
whole |
|
| 1 | blade |
mace
|
*
|
| 3 | inches |
cinnamon sticks
|
*
|
| 15 | ml |
allspice
|
|
| 1 | piece |
ginger root
|
*
|
| 15 | ml |
mustard seeds
whole |
|
| 946 | ml |
vinegar
|
|
| 1.7 | l |
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.
