Plain Peach Pickle

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About


Take eight or ten fine, nearly ripe peaches; free-stone are preferred by some, but experience teaches that clings make the firmest pickle. Wipe off the down with a flannel rag, and put them into brine strong enough to bear up an egg. In two days drain them from this brine, and scald them in boiling vinegar, and let them stay in all night. Next day boil in a quart of vinegar, one ounce of whole pepper, one of broken-up ginger, eight blades of mace, and two ounces of mustard-seed; pour this boiling on the peaches, and when cool, put them in jars, and pack away carefully in a cool place.