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.

Vintage Recipe For Medium Hot Peppers

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.

The 2 Week Diet

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2 Responses to Medium Hot Peppers – Vintage Pickling Recipe

pepper springer
Published 18 October, 2014 in 7:02 pm

“To 1 quart of weakened vinegar”…what is weakened vinegar?

Published 13 June, 2023 in 10:43 am

Thank you for this recipe. Now if I could just find someone capable of eating these ultra hot peppers I grew!

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