Pickled Peaches

Ingredients

• six quarts of water
• a pint of coarse salt
• a quarter of an ounce of stick-cinnamon
• half a dozen cloves

Method

1. 1

   Boil water and salt, cool, and soak peaches for 48 hours.

2. 2

   Rinse, dry, and stick cloves in each peach.

3. 3

   Boil vinegar with spices, add peaches for five minutes, then jar and seal.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 149. The excerpt below is the record exactly as published.

PICKLED PEACHES. Choose perfectly sound peaches of medium size ; brush them all over with a soft brush. Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear ; then cool it : the quantity may be increased or diminished to suit the quantity of peaches, enough being used to cover the peaches ; but this proportion of salt and water must be observed. When the brine is cold, put the peaches into it, and let them stand forty-eight hours ; then rinse them in clean water, dry them on a soft towel, and stick half a dozen cloves in each one. Boil, and skim till clear, as much vinegar as will well cover the peaches, — the quantity may be gauged by measuring the brine — allowing for each quart of vinegar, four blades of mace and a quarter of a-n ounce of stick-cinnamo

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