To Pickle Peaches, and Peach Mangoes

10 minutes


  • Peaches, 6 or 8: in brine three days.
  • Vinegar, 1 quart
  • whole white pepper, 2 oz.
  • bruised ginger, 2 oz.
  • salt, 1 teaspoonful
  • mace, 2 blades
  • mustard-seed, ½ lb..


Take, at their full growth, just before they begin to ripen, six large or eight moderate-sized peaches; wipe the down from then, and put them into brine that will float an egg. In three days let them be taken out, and drained on a sieve reversed for several hours. Boil in a quart of vinegar for ten minutes two ounces of whole white pepper, two of ginger slightly bruised, a teaspoonful of salt, two blades of mace, half a pound of mustard-seed, and a half-teaspoonful of cayenne tied in a bit of muslin. Lay the peaches into a jar, and pour the boiling pickle on them: in two months they will be fit for use.

Obs.—The peaches may be converted into excellent mangoes by cutting out from the stalk-end of each, a round of sufficient size to allow the stone to be extracted: this should be done after they are taken from the brine. They may be filled with very fresh mustard-seed, previously washed in a little vinegar; to this a small portion of garlic, or bruised eschalots, cayenne, horse-radish, chilies (the most appropriate of any), or spice of any kind may be added, to the taste. The part cut out must be replaced, and secured with a packthread crossed over the fruit.