Pickled Peaches

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

To every 6 lbs. of peaches allow 3 lbs. of sugar, 1 pint of wine or cider vinegar, 1 oz. each of allspice, cloves, mace and cinnamon, and 1 nutmeg. The peaches should be peeled and put in a pan with alternate layers of sugar and spices and the vinegar. Bring to the boil and simmer for 5 minutes. Remove the fruit from the pan, pack into jars, simmer the syrup till it begins to thicken and pour it over the fruit. Cover with an air-tight lid. These are excellent eaten with hot or cold ham.