1881 - What Mrs. Fisher Knows About Old Southern Cooking

Sweet Pickle Peach

DDV CULINARY

Use the cling stone peach, taking as many as you may want to pickle.
Have your vinegar boiling hot, and drop your peaches into it,
letting them remain in the hot vinegar for five minutes,
then take them out and put them in a stone jar;
about every six inches of peaches cover with sugar one inch thick,
putting them in the jar this way--
a layer of peaches and then a layer of sugar--
until you get all the peaches under sugar.
Use five pounds of sugar to ten pounds of peaches.
Let the peaches remain under sugar one day,
then take the juice that comes out of the peaches,
and the sugar if any remain undissolved,
and add two pounds more of sugar to it,
and put on the fire in a porcelain kettle,
and let it cook to a thick clear syrup,
then pour the syrup boiling hot over the peaches.
Now take the vinegar the peaches were scalded in,
and put it to boil the second time,
adding while boiling one-half teacupful of whole allspice,
and one ounce of whole cloves
and then pour it on the peaches and boil.
Pour this juice on the peaches for nine mornings alternately.