Peach Blangoes

Ingredients

• 3 ounces of white mustard seed
• 0.5 cup horseradish grated
• 3 pods of red pepper with seed removed
• 2 small onions or 2 cloves of garlic
• Boil 1 quart cider vinegar for each dozen peaches

Method

1. 1

   Steep large freestone peaches in brine for 2 days; then wipe each peach carefully and cut a hole sufficiently large to remove the pit.

2. 2

   Put them in cold vinegar until you make a filling.

3. 3

   Mix with vinegar and add half as many chopped peaches, stuff peaches with this mixture; replace the piece cut from it and fasten securely with thread.

4. 4

   Season with same spices as the filling.

5. 5

   Place peaches in a jar and cover with the scalding vinegar; cover top of pickle with salad oil and tie up securely.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 198. The excerpt below is the record exactly as published.

Peach Blangoes. Steep large freestone peaches in brine for 2 days; then wipe each peach carefully and cut a hole sufficiently large to remove the pit. Put them in cold vinegar until you make a filling with 3 ounces of white mustard seed wet with vinegar, and let remain 2 hours ; ^o cup horseradish grated, powdered ginger, 3 pods of red pepper with seed removed, 2 small onions or 2 cloves of garlic. Mix with vinegar and add half as many chopped peaches, stuff peaches with this mix- ture ; replace the piece cut from it and fasten securely with thread. Boil 1 quart cider vinegar for each dozen peaches

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