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