1 pound peaches.
½ pound sugar.
1 pint vinegar.
Mace, cloves, cinnamon; boil the ingredients every day, for six days, and pour over the peaches.—Mrs. F. D. G.
Spiced Peaches.
Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quite rich; pour it over the peaches.
Cherries can be pickled in the same way.—Mrs. C. C.
Peaches to Pickle.
Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.—Mrs. A. H.
Pickled Peaches