Yellow Peach Pickle

Ingredients

• say 50 peaches
• 4 or 5 onions
• 2 bottles of good vinegar
• i dozen red chillies
• a tablespoonful of cracked ginger
• a large tablespoonful of turmeric
• 25 small onions

Method

1. 1

   Peel and slice the peaches into four or five pieces, sprinkling a little salt on each layer.

2. 2

   Leave for a day or two, then drain and dry in the sun.

3. 3

   Fry sliced onions in olive oil until light brown.

4. 4

   Boil vinegar with chillies, ginger, garlic, and turmeric.

5. 5

   Pour boiling vinegar over peaches, let boil up, then jar and stir well.

6. 6

   Bottle the next day.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 27. The excerpt below is the record exactly as published.

YELLOW PEACH PICKLE Feb. Tomato Sauce. — This recipe for tomato sauce is Miss Foster’s, and handed down to her by her grandmother, Mrs. Brown. Take 8 lbs tomatoes, wipe them and cut them up, and sprinkle | lb. kitchen salt, over them. Next day boil in an enamelled saucepan, adding — 8 large onions, sliced. 1 garlic. 1 8 red chillies. 2 ozs. ginger, just cracked. I tablespoonful of mixed allspice and mace. 4 bottles of vinegar (a “ bottle ” holds breakfast- cups). Boil all till quite soft, then strain through a colander and boil again a few minutes, lastly, bottle and cork. This sauce will keep a year. This month we also lay in a stock of tomato jam made from a recipe in p. 179 of Hildas Where is it, also grape jam and brandied grapes, for both which recipes are at p. 84 in the same book. February 3.— Yellow Peach Pickle.— The yellow or apricot peach is very plentiful the latter end of this month. If you live in any of the suburbs of Cape Town, the coloured women bring baskets of them to your door and sell them at \s. 6d. a hundred. This peach is also grown in the Transvaal and Orange River Colonies, and it makes an excellent pre- serve or jam. A recipe to preserve it in the Huguenot way, which the old Cape colonists knew so well, will be found at p. 178 in Htldcis Where ts it, and the following, which is not in that book, is also from an old Cape family recipe for pickling the yellow peach. First you peel and slice the fruit (say 50 peaches, which will make a good quantity) into four or five pieces each, and sprinkle a little 59 Feb. COWSLIP WINE IN 1750 salt on each layer of peaches as you put them in a bowl, where you leave them for a day or two. Then drain the sliced peaches and put them on a clean cloth to dry for a day or two — not more — in the sun. (Perhaps an oven would do if there were no sun ?) Next take 4 or 5 onions, cut them in slices, and fry a light-brown colour in olive oil ; lastly, take 2 bottles of good vinegar and put into an enamelled saucepan with i dozen red chillies, a tablespoon- ful of cracked ginger, a few cloves of garlic, a large table- spoonful of turmeric, to give it a good yellow colour, and you may add 25 small onions

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