Peach Mangoes

Ingredients

• a quart of vinegar for each dozen peaches
• a tablespoonful of salad oil
• a clove of garlic
• half as much chopped peach

Method

1. 1

   Steep large free-stone peaches in brine for two days, wipe each peach, and cut a hole to remove the seed.

2. 2

   Soak in cold vinegar.

3. 3

   Prepare stuffing with fresh white mustard seed, scraped horseradish, powdered ginger, red pepper pods, and small onions or garlic.

4. 4

   Mix with vinegar and half as much chopped peach.

5. 5

   Stuff the peaches, replace the cut piece, and tie with pack-thread.

6. 6

   Boil vinegar with spices, scald peaches for 10-15 minutes, place in jars, and cover with spiced vinegar.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 48. The excerpt below is the record exactly as published.

PEACH MANGOES. Steep some large free-stone peaches in brine for two days, then wipe each peach caref uUy, and eut a hole in it just sufllcient to allow the seed to come out; then throw them into cold vinegar until you make the stuf- fing, which is to fill up the cavity occupied by the seed. Take f resh white mustard seed which has been wet with vinegar, and allowed to swell a f ew hours, scraped horse radish, powdered ginger, a f ew pods of red pepper, a f ew small onions, or, better still, a clove of garlic. Mix ail with vinegar, and add half as much chopped peach. Stuff the peaches hard with this mixture, replace the the pièce eut out, and tie it up tight with pack-thread. Boil a quart of vinegar for each dozen peaches ; season it with the same spices as the stuffing. Boil the spices in a small bag, and then put in the peaches and let them scald ten or fif teen minutes, just long enough to be thor- oughly hot ail through. Place the peaches in jars, and pour scalding vinegar well spiced over them — the vine- gar must cover them ; add at the top a tablesi)oonf ul of salad o

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