Scald 1/2 gallon of chopped sweet pepper. Let stand for 15 minutes, then squeeze all water out of peppers.

Add: 1 tbsp. celery seed 1 tbsp. cinnamon 3 c. vinegar 3 c. sugar

Boil one hour, and seal in glass jars. This makes 6 pints. Use half red peppers to make a pretty pickle.