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Classic
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page 118
GREEN PEACHES PICKLED
Brush the down from green peaches (cling-stones); put them in salt and water,
with grape leaves and a bit of saleratus; set them over a moderate fire to
simmer slowly until they are a fine green, then take them out, wipe them dry,
and smooth the skins; take enough vinegar to cover them, put to it whole pepper,
allspice, and mustard seed, making it boiling hot, and turn it over the peaches.
Repeat the scalding three successive days.
PEACH MANGOES
Steep some large free-stone peaches in brine for two days, then wipe each peach
carefully, and cut a hole in it just sufficient to allow the seed to come out;
then throw them into cold vinegar until you make the stuffing, which is to fill
up the cavity occupied by the seed. Take fresh white mustard seed which has been
wet with vinegar, and allowed to swell a few hours, scraped horseradish,
powdered ginger, a few pods of red pepper, a few small onions, or, better still,
a clove of garlic. Mix all with vinegar, and add half as much chopped peach.
Stuff the peaches hard with this mixture, replace the piece cut out, and tie it
up tight with pack-thread. Boil a quart of vinegar for each dozen peaches;
season it with the same spices as the stuffing. Boil the spices in a small bag,
and then put in the peaches and let them scald ten or fifteen minutes, just long
enough to be thoroughly hot all through. Place the peaches in jars, and pour
scalding vinegar well spiced over them--the vinegar must cover them; add at the
top a tablespoonful of salad oil. Cover the jar tight by tying leather over it.
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