Red peppers. 3 lbs. (6 cups) sugar. 2 teaspoonfuls allspice. 2 inches cinnamon stick. 1 pint (2 cups) cider vinegar. 2 blades mace. 2 teaspoonfuls whole doves.
Soak the peppers in boiling water for twenty minutes, then lay in a cold brine over night to draw out the crude juices of the vegetable. Cut the peppers in thin slices, discarding all the seeds and stringy pulp. Put the vinegar, sugar and spices into a por-celain-lined pan with the peppers and cook until the peppers are tender.
Remove the peppers, cook the syrup slightly, and then pour over the sliced peppers.
Seal in jars.