Do not pare the peaches, but wipe them carefully with a clean cloth. Divide them into three equal parts. The peaches should not be too ripe. Bring the vinegar, the sugar, and water to boiling point in an earthenware dish, then put in one-third of the peaches, and cook for twenty minutes; remove them to a platter, then put in another third of the peaches, till each part has cooked for twenty minutes.
Stick two cloves into each peach, put them into dry jars, cover with the boiling syrup, and seal at once.
PICKLED PLUMS
- Plums
- Salt
- 1 quart (4 cups) vinegar
- 1 tablespoonful sugar
- 1 oz. white ginger
- 1 oz. allspice
- 1 oz. cloves
- 1 oz. whole peppers
- 1 shallot
- 6 chillies
Choose young green plums and wipe them well; now put a layer of salt into an earthenware dish, then a layer of the plums, and repeat these layers until the dish is full, being careful to end with the salt. Leave this for four days, then lift out the fruit, drain well, and dry it in the sun, turning it constantly for three days.
Put the vinegar and the spices into a saucepan; bring them to boiling point and simmer for ten minutes; then strain and leave till cold. Pour on the fruit and bottle it.
PICKLED RED CABBAGE
- 1 large red cabbage
- Salt
- 1 teaspoonful red pepper
- 1 quart (4 cups) vinegar
Bring the vinegar to the boiling point and cool it; stir the red pepper into it. Quarter the cabbage, remove the stalk, pull the leaves apart, and wash it thoroughly.
Cut the leaves into thin shreds, arrange them on an earthenware dish, sprinkle a handful of salt over them, and allow to stand in a cool place for twelve hours.