Sweet and sour peppers in preserve
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Ingredients
10 large red peppers – cut in rectangles
1 tablespoon salt
3 cups sugar
1 cups cider, or apple vinegar
1 cup alcohol vinegar
1 teaspoon rosemary
1 teaspoon ground cardamom
Method
Wash the red pepper and cut in rectangles, take off the white part .and seeds.
Sprinkle the red pepper whit salt; let stand for four hours. Rinse in a strainer Place the pepper, sugar, cardamom, rosemary and vinegar in a large kettle and cook until tick. Ladle into hot sterilized pint jars leaving ¼ inch head space. Wipe rims and adjust lids. Process in a boiling bath for 5 minutes
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