Sweet Pickle Peaches

Ingredients

• half a pound of sugar
• one pint of good vinegar
• three sticks of cinnamon
• a tablespoonful each of cloves
• a tablespoonful each of allspice
• a few blades of mace

Method

1. 1

   Peel ripe peaches and cover them with white sugar, using half a pound of sugar to each pound of peaches.

2. 2

   Let them stand twelve hours; pour off the juice, adding one pint of good vinegar to three pints of juice.

3. 3

   Add to this three sticks of cinnamon, a tablespoonful each of cloves and allspice, and a few blades of mace.

4. 4

   Boil this down until there is just enough to cover the peaches, and before taking from the fire, put the peaches in and let them boil until tender — not soft.

5. 5

   Put in jars and cover well.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 14. The excerpt below is the record exactly as published.

Sweet Pickle Peaches, No. 1 To make half gallon of peach pickle, take three teacupfuls of apple vinegar, the same of sugar, half teaspoonful each of cloves, allspice and mace. Boil the vinegar and let get thoroughly hot, enough peaches (pared) to fill the jar. When this is done, place in jars and seal. Sweet Pickle Peaches, No. 2 Peel half bushel of clingstone peaches, almost ripe ; one gallon of good apple vinegar, eight pounds of sugar, half teacupful of cloves, and three sticks cinnamon. Boil the vinegar and spices together five minutes ; put in the peaches, let them get hot through, remove from fire and place in self-sealing jars, if convenient; if not, seal the jars with brown paper (three layers), and thick flour paste in which has been put several drops of carbolic acid. The latter drives away insects. 30 THE NEW ANNIE DENNIS COOK BOOK Sweet Pickle Peaches, No. 3 Peel the peaches ; stick in each, at intervals, half a dozen cloves ; place in jars and pour over them boiling vinegar, sweetened with one pound of sugar to each quart of vinegar. Seal when hot. Peach Mangoes Prepare a brine by boiling together six quarts of water and a pint of coarse salt, and skim it until it is clear; then cool it. The quantity may be increased to suit the number of peaches, but the proportion of salt and water must be observed. Choose fresh, sound peaches, brush them with soft brush, and lay them in the cold brine for three days. Then remove them from the brine ; cut a piece out of the top of each one and take out the stone without enlarging the top. For filling for two dozen large peaches, mix together two pounds of brown sugar, one onion, and a clove of garlic chopped fine, four ounces of grated horseradish and white mustard seed, one ounce of powdered cinnamon, and half an ounce each of ground cloves and mace. Use sufficient salad oil to moisten these ingredients. Fill the peaches with them ; close the cut with a piece of peach, and either sew or tie it in place. Put the stuffed peaches into glass jars, cover them with cold vinegar, pour two tablespoonfuls of salad oil in each jar and seal them air-tight. Sweet Pickle Peaches Peel ripe peaches and cover them with white sugar, using half a pound of sugar to each pound ,of peaches. Let them stand twelve hours ; pour off the juice, adding one pint of good vinegar to three pints of juice. Add to this three sticks of cinnamon, a tablespoonful each of cloves and allspice, and a few blades of mace

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