Peach Pickle
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 3 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Peel peaches and put in stone jar.
- To seven pounds of fruit, use three and one-half pounds of sugar and one quart of vinegar.
- Boil sugar and vinegar together awhile and pour over fruit and flavoring, cinnamon, spice, ginger, cloves, nutmeg and mace may be used, put in little sacks.
- Do this for seven or eight mornings.
Plating
Cookware for this recipe
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Saucepan
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Vegetable peeler