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Sour Plums or Sweet Pickled Peaches
Preparation info
- Difficulty
Easy
Appears in
Published 1932
This recipe also hails from Yorkshire, via Ross-on-Wye, and is over one hundred years old.
Ingredients
- Ripe plums,damsons, peaches, nectarines, pears or green figs, but not over ripe
4 lb. - best white wine vinegar
Method
- Wipe the fruit (especially if you are using peaches, to get off the down).
- Prick it all over with a needle.
- Put into a large jar or bowl.
- Boil the vinegar and sugar for 15 minutes and clear with white of egg.
- Pour this over the fruit as hot as possible, cover tightly and stand till next day.
- Then pour off
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