To Pickle Peaches

Name: To Pickle Peaches
Yield: 8 servings
Ingredients: six large or eight moderate-sized peaches; a quart of vinegar; two ounces of whole white pepper; two ounces of ginger slightly bruised; a teaspoonful of salt; two blades of mace; half a pound of mustard-seed; a half-teaspoonful of cayenne

From Modern cookery, in all its branches, 1884

Serves 8

Peaches can be converted into mangoes by filling them with mustard-seed and other spices.

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 465. The excerpt below is the record exactly as published.

TO PICKLE PEACHES, AND PEACH MANGOES. Take, at their full growth, just before they begin to ripen, six large or eight moderate-sized peaches ; wipe the down from them, and put them into brine that will float an egg. In three days let them be taken out, and drained on a sieve reversed for several hours. Boil in a quart of vinegar for ten minutes two ounces of whole white pepper, two of ginger slightly bruised, a teaspoonful of salt, two blades of mace, half a pound of mustard-seed, and a half- teaspoonful of cayenn

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