Superior Peach Pickles

Ingredients

• 3 pounds of sugar
• 1 quart of good vinegar
• 1 tablespoon whole cloves
• 1 tablespoon allspice
• large vessel to boil

Method

1. 1

   Select firm, medium-sized peaches of good flavor, preferably clear seeded.

2. 2

   Peel and place in large vessel to boil, covering them with boiling water, turning over frequently while cooking.

3. 3

   Cook until they can be pierced with a fork, then place in sterilized jars.

4. 4

   Cover at once with boiling syrup prepared while peaches are cooking.

5. 5

   Seal tight and let stand several weeks before using.

Nutrition per serving

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 53. The excerpt below is the record exactly as published.

s 1 tablespoon spice Tie spices in a bag. Put on tomatoes, onions, peppers and spices, and let cook about 20 minutes. Add 1 quarv vinegar, Vz cup salt, 1% lbs. brown sugar; cook until the mixture becomes thick, being careful not to burn, and seal hot. — Mrs. Ben I. Dunlap, Ansonville, N. C. 122 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON I'XCOOKEI) ( HOW ( HOW One-third pint white mustard seed V2 oz. turmeric IV2 boxes ground mustard 14 pint olive oil 1 cup salt 2V2 pounds cabbage 1 cup sugar 6 green peppers 3 quarts green tomatoes Mix mustard, salt, sugar, turmeric and olive oil together. Chop cabbage, tomatoes and peppers and scald with enough strong vinegar to cov£r and let stand six hours. Drain well, mix with first mixture in a stone crock, cover with fresh cold vinegar. Tie up with good cloth, and after five days stir well and put in jars. — Mrs. Ben I. Dunlap, Ansonville, N. C. UNCOOKED CUCUMBER PICKLES 1 qt. vinegar % cup salt 1 cup sugar 14 cup mustard Mix thoroughly ""Pack cucumbers in jars and fill with liquid. Seal. This makes two quarts of pickle. — Mrs. John Dunlap. PEACH PICKLE 4 quarts peaches 3 or 4 sticks cinnamon 2 lbs. sugar (brown) Cloves 1V2 pints vinegar Make a syrup of the sugar, vinegar, cinnamon and cloves. Cook together for about 20 minutes. Cook the peaches, a few at a time, in this syrup and pack in jars. Boil syrup down and pour over them, and seal. —Mrs. Tyler B. Dunlap, Ansonville, N. C. CUCUMBER MANGOES (DELICIOUS) Soak in brine for nine days as many large green cucumbers as you wish to use. Then let them stand for forty-eight hours in clear water. Cut a slit in them, scocp out seed, wipe dry and fill with stoned raisins, lemons cut in long thin strips, and a few whole cloves. Tie up slit. Pack cucumbeis in stone jar, cover with boiling syrup made by adding 5 lbs. of sugar to 1 quart of vinegar, flavored with mace, cloves and cinnamon to taste. Re- heat syrup and pour boiling hot over cucumbers' for nine successive days. —Mrs. T. F. Stanback, Mangum, N. C. TOMATO SAUCE . 3 pts. tomatoes, finely cut pt. vinegar I pt. sugar 1 teaspoon ground cloves Put ingredients in boile* over moderate fire and let boil until it is suf- ficiently thick. Seal hot.— Mrs. T. F. Stanback, Mangum, N. C. 123 ASK FOR AND USE MELROSE FLOUR SUPERIOR PEACH PICKLES Select firm, medium-sized peaches of good flavor, preferably clear seeded as they are more easily eaten. Peel and place in large vessel to boil, covering them with boiling water, turning over frequently while cooking. Cook until they can be pierced with a fork, then place in sterilized jars (Mj-gal. size best). After filling jars, invert so as to drain all water from peaches. Cover at once with boiling syrup, which has been prepared while peaches are cooking. Three pounds of sugar to one quart of good vinegar

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