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.
Pickled Cherries. ✠
Morella, or large red tart cherries, as fresh as you can get them. To every quart allow a large cup of vinegar and two tablespoonfuls of sugar, with a dozen whole cloves and half a dozen blades of mace.
Put the vinegar and sugar on to heat with the spices. Boil five minutes; turn out into a covered stoneware vessel, cover, and let it get perfectly cold. Strain out the spices, fill small jars three-quarters of the way to the top with fruit, and pour the cold vinegar over them. Cork or cover tightly. Leave the stems on the cherries.
Picklette. ✠
- 4 large crisp cabbages, chopped fine.
- 1 quart onions, chopped fine.
- 2 quarts of vinegar, or enough to cover the cabbage.
- 2 lbs. brown sugar.
- 2 tablespoonfuls ground mustard.
- 2 tablespoonfuls black pepper.
- 2 tablespoonfuls cinnamon.
- 2 tablespoonfuls turmeric.
- 2 tablespoonfuls celery-seed.
- 1 tablespoonful allspice.
- 1 tablespoonful mace.
- 1 tablespoonful alum, pulverized.
Pack the cabbage and onions in alternate layers, with a little salt between them. Let them stand until next day. Then scald the vinegar, sugar, and spices together, and pour over the cabbage and onion. Do this three mornings in succession. On the fourth, put all together over the fire and heat to a boil. Let them boil five minutes. When cold, pack in small jars.
It is fit for use as soon as cool, but keeps well.