This vintage recipe was clipped from a newspaper and pasted onto an index card, date unknown. I’ve typed it below along with a scanned copy.

Medium Hot Peppers

Wash and cut peppers, remove seeds and drain; pack in sterile jars. In each jar put a sprig of dill and a clove of garlic. To 1 quart of weakened vinegar add 3-4 cup sugar, 2 teaspoonfuls salt, 1-4 teaspoonful ground mustard and 1 teaspoonful mixed spices. Bring this to boiling point, pour over peppers and seal. They are ready to eat in 2 weeks.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.