The Blue Grass Cook Book

page 318

      SWEET PEACH PICKLE

  Peel 1 gallon of cling-stone peaches.

  Boil 1/2 gallon vinegar with 1/2 pound sugar. Add spices to taste.

Spices must be tied in a bag. Pour over peaches and put aside over night. Then
pour off and boil and again pour over the fruit. Do this nine mornings, and the
last time put fruit in syrup and boil till tender. Put in jar and cover tightly.
Can be used at any time.

      SWEET PICKLE

  7 pounds fruit, cherries, damsons, peaches, or any kind of fruit,

  3 pounds sugar,

  1 quart cider vinegar,

  1 ounce cinnamon,

  1/2 ounce cloves,

  Ginger and mace to taste.

Pour over fruit. For two mornings, vinegar and spices must be boiled and poured
over the fruit. The third morning put all in kettle and simmer a few minutes.
Tie closely and keep in a dark closet.

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