German Peach Pickle

Ingredients

• seven pounds of large ripe cling-stone peaches
• three pounds of sugar
• one quart of cider vinegar
• one ounce of cinnamon bark
• half an ounce of cloves
• half an ounce of allspice

Method

1. 1

   Peel and leave peaches whole or cut from the stone.

2. 2

   Crack peach-seeds, take out kernels, pour boiling water over them, and let stand.

3. 3

   Put vinegar, sugar, and spices into a kettle, boil, and pour over peaches.

4. 4

   Let stand overnight, drain syrup, heat, and pour over peaches again.

5. 5

   On the third morning, boil until tender and seal up hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 58. The excerpt below is the record exactly as published.

seven pounds of large ripe cling peaches; after they are peeled, put them into a porcelain kettle, add a quart of cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and one ounce of cloves. Boil until the fruit is ten- der. Seal up hot. Mrs. Charles Tabb. MRS. KIRK'S PREMIUM PICKLE. Take seven pounds of large white heath peaches; after they are peeled, put them into stone cans. Make a sirup of one pint of best cider vinegar, three pounds of sugar, one ounce of cinnamon bark, and one ounce of cloves; pour it over the fruit boiling hot for eight mornings; the ninth morning put all into a preserving-kettle, and let it come to a boiling. Seal up hot. GERMAN PEACH PICKLE. Take large, ripe cling-stone peaches, peel, and leave them whole, or cut them from the stone, if preferred, xo seven pounds of peaches take three pounds of sugar, one quart of cider vinegar, one ounce of cinnamon bark, half an ounce of cloves, and half an ounce of allspice

Cook this with the app: pantry check, scaling, and the assistant.