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The Talon House



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10 pickles, sliced thin

1 cup of green peppers

1 cup of red peppers

1/2 cup of onions, diced

1 cup of vinegar

2 cups of white sugar

1 tablespoon of mustard seed

1 tablespoon of dill seed

1 tablespoon of salt

Heat vinegar and sugar until it comes to boil. Do not boil. Cool and pour over pickles,

peppers and onions. Will keep without sealing for months in refrigerator.

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