Green Peaches Pickled

Preparation info

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Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Brush the down from green peaches (cling-stones); put them in salt and water, with grape leaves and a bit of saleratus; set them over a moderate fire to simmer slowly until they are a fine green, then take them out, wipe them dry, and smooth the skins; take enough vinegar to cover them, put to it whole pepper, allspice, and mustard seed, making it boiling hot, and turn it over the peaches. Repeat the scalding three successive days.