Pickled Peaches

Ingredients

• I gallon of vinegar
• sweeten with sugar to taste
• tie allspice, cloves, and cinnamon
• tie allspice, cloves, and cinnamon
• tie allspice, cloves, and cinnamon
• then peel the peaches

Method

1. 1

   Sweeten vinegar with sugar; tie spices in a cloth and boil for 1-2 hours.

2. 2

   Peel peaches, heat through, and bottle them.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 29. The excerpt below is the record exactly as published.

I gallon of vinegar, sweeten with sugar to taste; then tie allspice, cloves, and cinnamon, in a cloth and boil 1-2 hour, then peel the peaches and let them heat through and then bottle them. Mrs. hlellie Calhoun 826 Washington Str. Mince Meat r pt. of chopped beef, 2 pints of chopped apples, 1-2 pt. of stoned raisins, 1-2 pt. of cane molasses, i pt. of brown sugar; cider to thin it a little, brandy, cinna- mon, spice, cloves, and nutmeg, butter, and suet Cook all for 2 hours, adding the spice just before removeing from the stove. Mrs V/ilbur /Vlosena 1527 Thul Str. Chilli Sauce 1 8 large ripe tomatoes, 6 la-ge onions, 3 red peppers. 3 tablespoons of salt, 3 tablespoons of sugar, 2 table- spoons ofgingei, I tablespoon of cinnamon, i 1 able- spoon of cloves, 5 cups of vinegar. Chcp all this fine and boil I hour. Mrs. H Kaf^ll 511 S. Weed St. 82 Chilli Sauce I peck of tomatoes, 3 teacupsful of peppers, 3 tea- cupsful of sugar, 2 teacupsful of onions, i teacupful of salt, 3 pints of vinegar, 3 teaspoonsful of cloves, 3 terispoonsful of cinnamon, 2 teaspoonsful of nutmeg, and ginger, boil 3 hours. Miss panna B^own 1909 Dewein Str. Chilli Sauce 24 good size ripe tomatoes, 8 large onions, 8 green or ripe peppers, 4 tablespoons each of salt, cloves, and spice, - powdered, i gill of mustard seed, and 4 cups if vinegar. Boil i hour; add vinegar if to thick. This v:il make 3 quarts. Mrs R. J. Lippeit. 501 George Str. Pickled Peaches

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