Sweet Peach Pickles

Ingredients

• Take four quarts of peaches
• boil a quart of cider vinegar
• four pounds of sugar
• a tablespoon of mace
• a tablespoon of cloves
• a tablespoon of cinnamon

Method

1. 1

   In a porcelain kettle boil a quart of cider vinegar with four pounds of sugar, a tablespoon of mace, a tablespoon of cloves, and a tablespoon of cinnamon broken small.

2. 2

   Tie the spices in a bag of thin muslin.

3. 3

   When the cider boils, drop in the peaches, and when they all boil up, skim and boil six minutes.

4. 4

   Gently take the peaches from the syrup, lay them in the bottom of a crock.

5. 5

   Boil the syrup fifteen minutes longer, pour over the peaches, cool and cover tight, and keep in a cool place.

Nutrition per serving

Estimated from matched ingredients across 13 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 200. The excerpt below is the record exactly as published.

Sweet Peach Pickles — Sweet Pear Pickles — Sweet Damson Plum Pickles— Sweet Prune Pickles— Sweet Strawberry Pickles — Sweet Watermelon Pickles— Home-Made Catsups— Cucumber Catsup — Currant Catsup — Gooseberry Catsup— Ripe Grape Catsup — Mushroom Catsup— Tomato Catsup — Red Tomato Catsup— Walnut Catsup— Worcestershire Catsup — To Pickle Cauliflower- Chilli Sauce — Chow-Chow — Chow-Chow Pickle — India Chutney— Stuffed Cucumbers — Yellow Cucumber Pickle — Mango Pickles — Pepper Mangoes— Mustard Pickle — Nasturtium Seeds— Piccalilli— Green Tomato Pickle SWEET PICKLES EVERY Storeroom should have an assortment of sweet pickles. They are boons to the housewife ; not only be- cause they are such acceptable appetizers for lunch-basket, luncheon, and tea tables, but also because the}^ may be trans- formed into many delightful emergency dishes suitable for an entree or a dessert. A pickled peach or pear, or a bunch of pickled cherries in a pastry shell, dressed with a little spiced liquor, makes a most toothsome morsel. Plain cake and sweet pickled fruit combine so agreeably that they seem made for each other. Several varieties of pickled fruit may be served together as a spiced fruit salad. These are but three of the many dishes which may be concocted by using the sweet pickle as a basis. Others will suggest themselves. SYRUP FOR SWEET PICKLES Any fruit or vegetable that can be preserved may be made into sweet pickle. A very good proportion for the syrup is three pints of "coffee C" sugar to one quart of good cider vinegar. The spices commonly used for this variety of pickle are cloves and cinnamon, and the proportion two teaspoons PICKLES AND CATSUPS 867 of the former and four tablespoons of the latter to each gallon of fruit. The appended receipts if followed to the letter can not fail to give satisfactory results. SWEET APPLE PICKLES Sweet apples may be prepared in the way directed for "Sweet Pear Pickles," and are especially nice. SWEET BEET PICKLES Cook the beets till tender ; slip ofif the skins and cut into slices ; place in glass jars, fill up with spiced syrup, boiling hot, and seal. SWEET CANTALOUPE PICKLES Select melons that are not quite ripe ; open, scrape out the pulp, peel, slice, and lay in a weak brine overnight. Next morning boil in a weak alum water till transparent ; lift out, drain, wipe dry, then drop into boiling spiced syrup and cook twenty minutes, SWEET PEACH PICKLES Take four quarts of peaches of a gentle acid flavor and tender fibre. Peel, but do not stone. In a porcelain kettle boil a quart of cider vinegar with four pounds of sugar, a tablespoon of mace, a tablespoon of cloves, and a tablespoon of cinnamon

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