Peaches or Apricots, to pickle

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for pickling
Instructions (8)
  1. Quarter unripe peaches, and lay them in a basin for a night, well sprinkled with salt.
  2. Dry the peaches for two or three days in the sun.
  3. Prepare a sauce: Put 2.5 oz. each of crushed ginger and sugar, with 1-2 spoonfuls of turmeric to 1 quart of vinegar.
  4. Let the sauce boil up.
  5. When boiling, lay in the dried peaches.
  6. Bring the vinegar, etc., again to the boil.
  7. Simmer for an hour.
  8. Cork up closely in a stone jar.
Original Text
Peaches or Apricots, to pickle.—Quarter unripe peaches, and lay them in a basin for a night, well sprinkled with salt, then diy them for two or three days in the sun. Meanwhile, prepare a sauce thus: Put a full 2½oz. each of crushed (but not powdered) ginger, and sugar, with a spoonful or two of turmeric to the quart of vinegar, and let it all boil up; when boiling, lay in the dried peaches, being the vinegar, &c., again to the boil, then simmer for an hour, after which cork up closely in a stone jar.
Notes
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