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 cayenne tied in a bit of muslin. Lay the peaches into a jar, and pour the boiling pickle on them: in two months they will be fit for use.
Peaches, 6 or 8: in brine three days. Vinegar, 1 quart; whole white pepper, 2 oz.; bruised ginger, 2 oz.; salt, 1 teaspoonful; mace, 2 blades; mustard-seed, 1/2 lb.: 10 minutes.
Obs.—The peaches may be converted into excellent mangoes by cutting out from the stalk-end of each, a round of sufficient size to allow the stone to be extracted: this should be done after they are taken from the brine. They may be filled with very fresh mustard-seed, previously washed in a little vinegar; to this a small portion of garlic, or bruised eschalots, cayenne, horseradish, chilies (the most appropriate of any), or spice of any kind may be added, to the taste. The part cut out must be replaced, and secured with a packthread crossed over the fruit.