Garlic Pickled Chile Peppers






1 lb Cayenne peppers

2 tablespoons salt

1/4 teaspoon allspice

1/4 teaspoon celery seeds

1/2 teaspoon Mustard Seeds

3 cloves of garlic cut in halves

1 1/2 pints vinegar

1 tablespoon granulated sugar

8 peppercorns


Wash the peppers and place into hot sterilized jars.

Mix the allspice with the celery and mustard seeds.

Pack into the jars then add the garlic.

Place the vinegar, sugar and peppercorns into pan and bring to the boil. Pour over the peppers and seal the jars.

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