Pickled Peaches

Ingredients

• six quarts of water
• a pint of coarse salt
• the quantity may be gauged by measuring the brine

Method

1. 1

   Choose sound peaches of medium size; brush them all over with a soft brush.

2. 2

   Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear; then cool it.

3. 3

   When the brine is cold, put the peaches into it and let stand for forty-eight hours.

4. 4

   Then rinse them in cold water, dry them on a soft towel, and stick half a dozen cloves in each one.

5. 5

   Boil and skim, till clear, as much vinegar as will cover the peaches.

6. 6

   When the vinegar has boiled about fifteen minutes, put in the peaches and remove the preserving kettle containing them to the back of the fire, where its contents will not boil; let the peaches stand in the vinegar for five minutes, then place in jars, pour the vinegar over them and seal at once.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 13. The excerpt below is the record exactly as published.

Pickled Peaches Choose 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; but this proportion of salt and water must be observed. When the brine is cold, put the peaches into it and let stand for forty-eight hours. Then rinse them in cold 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 cover the peaches, the quantity may be gauged by measuring the brine

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