Pickled Peaches

Ingredients

• a pound of salt
• three quarts of water
• half a gallon of vinegar
• a quarter of a pound of bruised ginger
• a dessert-spoonful of salt
• three large blades of mace
• one pound of mustard
• a quarter of a pound of whole pepper
• a tea-spoonful of cayenne

Method

1. 1

   Rub the peaches with a soft cloth and place them in a brine made by boiling salt in water.

2. 2

   Skim the liquid, pour it over the peaches when cold, and let them sit for three days.

3. 3

   Afterward, prepare a pickle with vinegar, ginger, salt, mace, mustard, pepper, and cayenne.

4. 4

   Pour the boiling pickle over the peaches, cover, and store in a cool place for 9-10 weeks.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1118. The excerpt below is the record exactly as published.

a pound of salt in three quarts of water for one minute. Skim the liquid carefully, pour it, when cold, over the peaches, put a thin board on the top to keep them under the water, and let them remain for three days. At the end of that time lift them out carefully, put them into a large earthenware jar, and pour over them a 34 pickle prepared as follows : — Boil half a gallon of vinegar with a quarter of a pound of bruised ginger, a dessert-spoonful of salt, three large blades of mace, one pound of mustard, a quarter of a pound of whole pepper, and a tea-spoonful of cayenne tied in mushn. Skim the liquid care- fully, and pour it, when>boiling, upon the peaches. Cover the jar with a bladder, and store in a cool dry place. The pickled peaches

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