Instructions: By Terry Berke

Tie spices inside a cheesecloth bag. Put vegetables, spices, and vinegar in a kettle and cook until soft. Press through a sieve or strainer. Add sugar and cook until desired thickness is reached, stirring frequently to prevent burning. Pour into sterilized jars and refrigerate until use. At first, the spices make you think you are eating a pickle, and then WHAMMO! the heat from the chillies kicks in.

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