Monday, May 25, 2015

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)

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