Pickled Peaches

Ingredients

• one pound sugar
• one pint vinegar
• a bag of spices (two tablespoonfuls whole cloves, one tablespoonful allspice, one teaspoonful mace, one handful cinnamon broken into fine pieces)
• Use yellow clingstones

Method

1. 1

   Pour hot syrup over peaches for three mornings, then cook them in vinegar for a few minutes on the fourth morning.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 121. The excerpt below is the record exactly as published.

PICKLED PEACHES. Use yellow clingstones. Pour over them three mornings in succession a hot syrup made of one pound sugar, one pint vin- egar and a hag of spices (two tablespoonfuls whole cloves, one tablespoonful allspice, one teaspoonful mace, one handful cin- namon broken into fine pieces). The fourth morning put the peaches into the vinegar and cook them a few minutes. Mrs. W. W. Thatcher, Hopland. PICKLED PEARS. Ten pounds Bartlett pears, one quart vinegar, five pounds sugar, half cup mixed whole cloves, allspice, mace and stick cinnamon. (Put these in a bag and boil in the syrup). Put on to boil for half an hour ; then add the pears, and when well scalded remove them and pack in glass jars. Boil the syrup down until there is enough to cover the fruit. Pour it over and seal at once. Mrs. Kemp, Los Antreles. PLUM BUNGO. Seven pounds little German plums, pits removed ; three and one-half pounds sugar, one tablespoon cloves and one of cin- namon, one of allspice. Cook two and a half or three hours. When done, stir in one pint of vinegar. h. c. w. GREEN TOMATO PICKLES. Two gallons sliced green tomatos, salted over night. In morning put in kettle with one quart vinegar and one pint wa- ter. Let come to a boil, then drain off and in a clean kettle put the tomatos, one and a half pints vinegar, half pint water, one pint sugar, two tablespoonfuls mustard, one tablespoon cinnamon, one teaspoon cloves, two large onions. F. T. A. TOMATO SAUCE. Ten medium ripe tomatos, three green peppers, two small onions, one pint vinegar

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