One-half cup of salt,
One-half cup of brown sugar,
One quart of vinegar,
One teaspoon of cayenne pepper,
Two teaspoons of paprika,
One teaspoon of mustard.
Mix thoroughly and then fill into the peppers, taking care not to pack too closely. Sew the lid or circle which has been cut out of the top with a darning needle and heavy string. Place closely in a crock. Now place in the preserving kettle
Three quarts of vinegar,
Two quarts of water,