Pickled Peaches

From an

1888

cook book

""""""""""""

.

1 Bushel sound Peaches

2 gal. Vinegar

10 lbs. Brown Sugar

some whole Cloves

.

Take sound Peaches,

remove the down.

Make Vinegar very hot,

add to it the Brown Sugar,

boil and skim it well.

Stick 5 or 6 Cloves into each Peach.

Then Pour the boiling Vinegar over them.

Cover them over and set them in

a cold place for 2 weeks.

.

After 2 weeks,

drain off the Vinegar,

make it hot, skim it,

and again pour it over the Peaches.

Let them become cold,

then put them into glass jars,

secure them as for Preserves,

pour the hot Vinegar over them.

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