Pickled Peaches.
- 10 lbs. fruit—pared.
- 4½ lbs. sugar.
- 1 quart vinegar.
- Mace, cinnamon, and cloves to taste.
Lay the peaches in the sugar for an hour; drain off every drop of syrup, and put over the fire with about a cup of water. Boil until the scum ceases to rise. Skim; put in the fruit and boil five minutes. Take out the peaches with a perforated skimmer, and spread upon dishes to cool. Add the vinegar and spices to the syrup. Boil fifteen minutes longer, and pour over the fruit in glass jars.
Pickled Peaches (unpeeled.)
Rub the fur off with a coarse cloth, and prick each peach with a fork. Heat in just enough water to cover them until they almost boil; take them out, and add to the water sugar in the following proportions:—
- For every 7 lbs. of fruit
- 3 lbs. of sugar.
- Boil fifteen minutes; skim, and add—
- 3 pints of vinegar.
- 1 tablespoonful (each) of allspice, mace, and cinnamon.
- 1 teaspoonful celery-seed.
- 1 teaspoonful cloves.
Put the spices in thin muslin bags. Boil all together ten minutes, then put in the fruit, and boil until they can be pierced with a straw. Take out the fruit with a skimmer, and spread upon dishes to cool. Boil the syrup until thick, pack the peaches in glass jars, and pour this over them scalding hot.
You may pickle pears in the same way without peeling.