Sweet-Peach Pickle

Ingredients

• To fourteen pounds of peeled peaches
• six pounds of fair brown sugar
• two quarts of vinegar
• two ounces of stick cinnamon
• a table -spoonful of whole mace
• a teaspoonful of cloves

Method

1. 1

   Layer peaches with sugar and spices in a tall, two-gallon stone jar.

2. 2

   Pour over vinegar, cover tightly, and set in an iron pot half full of cold water.

3. 3

   Boil the water until the pickle is tender enough to be penetrated with a straw.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 126. The excerpt below is the record exactly as published.

To fourteen pounds of peeled peaches put six pounds of fair brown sugar and two quarts of vinegar. Put to- gether in a plate two ounces of stick cinnamon, broken up, a table -spoonful of whole mace, and a teaspoonful of cloves

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