Peaches and Apricot Pickle

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Take peaches fully grown, but not mellow; cover them in strong salt and water for one week. Take them from the brine and wipe them carefully, rubbing each peach to see if it is firm. Put to a gallon of vinegar half an ounce each of cloves, pepper corns, sliced ginger root, white mustard seed, and a little salt. Scald the peaches with this boiling vinegar, repeat this three times; add half as much fresh vinegar, and cork them up in jars. Keep them dark and cool. Light will spoil pickles or preserves as much as heat does. Apricots may be pickled in the same way.