This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Choose large red sweet peppers, and after washing well remove the seeds and pulp. Cut them in rounds, and place in a kettle or jar and pour boiling water over them to which has been added a half cupful of salt to a half gallon of water. Let stand in this brine for several hours, then drain off in a colander. Pour some water over them, or let soak a few moments in cold water. Place in a preserving kettle one quart of vinegar, one pint of water, two pounds of light brown sugar, and a little bag of mixed spices. This amount will be about right for a gallon of peppers. Place the peppers in this, and let boil until tender. Remove with a skimmer and place in jars. Boil the spiced vinegar to a syrup, pour over the pickles to overflowing, and seal