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Classic
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page 117
that clings make the firmest pickle. Wipe off the down with a flannel rag, and
put them into brine strong enough to bear up an egg. In two days drain them from
this brine, and scald them in boiling vinegar, and let them stay in all night.
Next day boil in a quart of vinegar, one ounce of whole pepper, one of broken-up
ginger, eight blades of mace, and two ounces of mustard-seed; pour this boiling
on the peaches, and when cool, put them in jars, and pack away carefully in a
cool place.
PEACH PICKLES
Take ripe, sound, cling-stone peaches; remove the down with a brush like a
clothes brush; make a gallon of good vinegar hot; add to it four pounds of brown
sugar; boil and skim it clear. Stick five or six cloves into each of the
peaches, then pour the hot vinegar over them, cover the vessel and set it in a
cold place for eight or ten days, then drain off the vinegar, make it hot, skim
it, and again turn it over the peaches; let them become cold, then put them into
glass jars and secure as directed for preserves. Free-stone peaches may be used.
PEACHES AND APRICOT PICKLE
Take peaches fully grown, but not mellow; cover them in strong salt and water
for one week. Take them from the brine and wipe them carefully, rubbing each
peach to see if it is firm. Put to a gallon of vinegar half an ounce each of
cloves, pepper corns, sliced ginger root, white mustard seed, and a little salt.
Scald the peaches with this boiling vinegar, repeat this three times; add half
as much fresh vinegar, and cork them up in jars. Keep them dark and cool. Light
will spoil pickles or preserves as much as heat does.
Apricots may be pickled in the same way.
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