Sweet Pickled Peaches

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • ½ peck peaches.
  • 2 lbs. brown sugar.
  • 1 pint vinegar.
  • 1 oz. stick cinnamon.
  • Cloves.


Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach with four cloves. Put into syrup, and cook until soft, using one-half peaches at a time.