Sweet Peach Pickle No. 3

Ingredients

• 9 lbs. fruit.
• 4 lbs. sugar.
• 1 qt. apple vinegar.
• 1 cup water.
• Spice.

Method

1. 1

   Peel firm cling-stone peaches of uniform size.

2. 2

   Drop into cold water to prevent discoloration.

3. 3

   Put sugar and vinegar into large enamel pan over moderate fire; stir until sugar is dissolved.

4. 4

   Remove peaches from water and stick two whole cloves into each peach.

5. 5

   When all are prepared, drop into the vinegar, which should be boiling.

6. 6

   Stir gently; cook until fruit is tender.

7. 7

   Be careful not to cook peaches too long, or they will burst.

8. 8

   Have enough pint or quart jars ready (that is hot with rubbers adjusted) with from five to twenty wholespice in each jar.

9. 9

   Put peaches in jar carefully until jar is full.

10. 10

    Fill to overflow with the boiling vinegar.

11. 11

    Seal immediately.

12. 12

    Turn jar down.

13. 13

    If any liquid runs out the fruit will not keep.

14. 14

    Remove top, add a little more boiling vinegar and seal again.

15. 15

    Ready for use from two to four weeks.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 47. The excerpt below is the record exactly as published.

SWEET PEACH PICKLE NO. 3. 9 lbs. fruit. 4 lbs. sugar. 1 qt. apple vinegar. 1 cup water. Spice.

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