Sweet Peach Pickle

Ingredients

• 6 pounds of fruit
• ½ pound sugar
• 1 pint vinegar
• 1 tablespoon of ground mace
• 1 tablespoon of cinnamon
• 1 tablespoon of cloves

Method

1. 1

   Peel peaches, weigh them, and allow ½ pound sugar for every pound of fruit.

2. 2

   Layer sugar and fruit in a kettle, bring slowly to boil.

3. 3

   For every 6 pounds of fruit, add 1 pint vinegar and spices in muslin.

4. 4

   Pour vinegar over peaches and boil for 5 minutes.

5. 5

   Remove fruit, boil syrup for 15 minutes or until thick, then pour over fruit in jars and seal.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 86. The excerpt below is the record exactly as published.

% pound sugar, add cloves, cinnamon and spice in vinegar, tied in cheesecloth bags. PEPPER SAUCE. One gallon vinegar, 30 pods of ripe pepper, 30 pods of green pepper and 12 onions. Put these in the kettle with vinegar and boil until it begins to come to pieces. Then strain it through a colander, pressing it thoroughly. Add iy2 cups of sugar and 1 cup of spices, consisting of cloves, mace, allspice, black pepper and ground mustard. Put it on the fire again and cook until as thick as ordinary catsup. — Mrs. Ann South erland. PEPPER HASH. Eighteen red peppers, 18 green peppers, 3 heads of cab- bage. Chop fine. 4 quarts vinegar, 1 pound brown sugar, 1 pint salt, 1 tablespoon whole cloves, 1 ounce celery seed, y2 pound white mustard seed, y2 pound ground mustard. After the cabbage and peppers are chopped fine put in the salt and 188 PICKLES A1STD CATSUPS let stand for several hours, then drain veil", put on fire and boil 30 minutes. — Miss Julia Mitchell Cooper. SWEET PEACH PICKLE. Peel firm peaches, weigh them, and to every pound of fruit allow y2 pound sugar. Place sugar and fruit in kettle in alternate layers; bring slowly to boil. To every 6 pounds of fruit allow 1 pint vinegar. To this add tablespoon each of ground mace, cinnamon and cloves (tied up in muslin). Put the spices in vinegar and pour on the peaches and boil 5 minutes. At the end of this time remove fruit and spread on flat dish; boil the syrup 15 minutes or until thick. Put the fruit in glass jars; pour the boiling syrup over it and seal. — Marion Harland. SWEET PICKLED PEACHES. To 7 pounds of fruit put 3 pounds of sugar, 1 quart of vinegar, and spices to taste. Put the fruit in sugar the night before. Cook until the peaches can be pierced easily with a straw. Then take out peaches and cook syrup about half an hour, or until it ropes, then pour over fruit. Do not close jar until peaches are cold. — Mrs. E. H. Thomas. ONION PICKLE. Peel the onions until they look white, boil some strong salt water and pour over them; let them stand in this 24 hours. Keep the vessel closely covered to retain the steam, then wash them through 2 cold waters ; scald them in water, then drop them in cold water, then wash through another water, then wipe them dry and when cold pack in the jar and pour boiling vinegar with cloves, allspice, cinnamon and sugar to taste. Be sure the onions are well covered with vinegar. — Mrs. Jimmie Cooper. WATERMELON KIND PICKLE. After soaking sufficiently scald in alum water. Boil in PICKLES AND CATSUPS 189 weak ginger-water until tender. Then pour off water. To 5 pounds of rind add 3 pounds of sugar and enough vinegar to cover; season with cloves, spice and mace. — Mrs. R. L. Wester. CITRON OR SWEETMEATS. Cut and soak in salt water 2 days, drain and soak in clear water 1 day. Then boil in alum water. Then ginger-water until tender. Then drain. To 4 pounds fruit rind put S1/^ pounds sugar. Wet sugar, let come to a boil, put in rind, lastly add 3 lemons and little mace, if desired. Cook until done. — Mrs. R. L. Wester. PRESERVED WATERMELON RIND. Scrape the green side of rind, cut in pieces 2 inches long and color the white side with scrapings. Put in weak brine, let stand all night. Put in clear water next day and let heat. Then put in weak alum water and scald ; then in clear water and boil until tender. Measure: To 1 pound rind use % pound sugar, sprinkle over and let stand all night. Next day boil in syrup until clear, with sliced lemon, 2 lemons to a gallon of rind. RAISIN MANGOES. Select green or half-grown cantaloupes ; remove a piece the length of melon an inch and a half wide in the middle and tapering to a point at each end; take out seeds with a tea- spoon. Pare the rind (carve according to your fancy), and make a brine of salt and cold water, strong enough to float an egg, pour it over them and let remain for at least 2 weeks. Take out of brine, soak in plenty of fresh water un- til it is extracted; then lay on a thick cloth and drain thor- oughly, scald in strong alum water until it becomes brittle, throw into the cold water again until alum is entirely ex- tracted. Boil in strong ginger tea until well flavored with ginger. Make a syrup of 5 pounds sugar to 5 pounds melons, with a teacup mixed spices, let cinnamon predominate. Put 190 PICEXES AND CATSUPS in the melons and cook till done, then take out and scatter over them celery and white mustard seed. Add to the syrup 1 quart of vinegar and 3 sliced lemons, and boil till thick. Fill- ing.— For filling, chop fine 3 pounds raisins, flavored slightly with cloves, 1 can grated or sliced pineapple, also preserved orange peeling if you like. When melons are well filled, sew or tie, in pieces to the proper place. Place the melons in a jar, cover with the syrup after it has cooled. SPICED GRAPES. To 1 peck of pulped grapes add 3% pounds sugar, 1 pint vinegar, 2 ounces cinnamon, 1 ounce cloves. Put on the pulps, cook them thoroughly done, strain through a sieve or potato masher, add to the above, then cook all together 2 hours. — Mrs. J. T. Elmore. SPICED CURRANTS. Pick over 7 pounds of currants ; wash, drain and remove stems ; put in a preserving kettle ; add 5 pounds brown sugar, 1 pint vinegar, 3 tablespoons each cinnamon and cloves tied in a piece of muslin. Heat to the boiling point and let cook very slowly l^/o hours. Store in a stone jar and keep in a cool place. A delicious accompaniment to cold meat. CHILE SAUCE. Twelve large ripe tomatoes, 3 large onions, 1 cup sugar, 2 cups vinegar, 2 tablespoons salt, 3 green peppers (seed out), 2 teaspoons ginger, 1 teaspoon spice, 1 teaspoon cloves, i/2 nVL^ meg. Cut onions and pepper fine and cook about 2 hours. — Mrs. J. Ed. Young. Twelve large ripe tomatoes, 4 ripe or green peppers, 3 large or 5 small onions, 1 cup sugar, 3 cups vinegar, 1 tablespoon cinnamon.

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