Sweet Peach Pickles (1965)

"To 10 lbs peaches, use 4 1/2 lbs sugar, 1 quart vinegar, mace, cloves and cinnamon to taste.

"Sprinkle sugar over peaches and let stand for 1 hour. Drain liquid off peaches and save.  Add 1 cup juice back into it and cook till scum ceases to rise.

Drop in peaches and boil 5 minutes.  Remove peaches and spread out to cool.  Add vinegar and spices to syrup and boil 15 minutes.

"Pack fruit in sterilized jars, pour liquid over it and seal."

(Origin - "Heirloom Recipes of Yesterday and Today for Tomorrow" by Oxford-Lafayette Historic Homes, Inc. of Oxford, Mississippi, 1965. Recipe by Mrs. J.M. Faulkner.)  

More from Heirloom Recipes

Southern Buttermilk Jam Cake (1965)

Tangerine Cole Slaw (1965)

Rum Dessert Mold with Raspberries (1965)