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Canned Sweet Red Peppers

Wash outside of peppers thoroughly and wipe dry. Cut slice from stem end and remove seeds. Cut into thin strips with the scissors, or into long ribbons, working around and around the pepper. Scald well and then drop into ice water to make crisp. Drain well. Make a syrup of two cups of sugar and one of vinegar. Put peppers into jars, fill to over-flowing with hot syrup, cover and keep in a cold place. These are effective to use in garnishing salads, cold meats, etc. See chapter on Garnishes.