| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles |
8 |
Servings |
INGREDIENTS
| 3 |
c |
White vinegar |
| 8 |
c |
Sugar |
| 1 |
ts |
Ginger |
| 1 |
ts |
Allspice |
| 1/2 |
ts |
Ground cloves |
| 3 1/2 |
lb |
Peaches |
| 6 |
md |
Apples |
| 1 |
lg |
Bermuda onion |
| 4 |
|
Sweet red bell peppers |
| 1 |
c |
White raisins |
| 1 |
c |
Currants |
INSTRUCTIONS
Boil vinegar, sugar and spices for 15 minutes. Peel and chop the peaches
and apples. Add to syrup and cook 10 minutes. Grate onion and chop peppers.
Add to syrup and cook 35 minutes more. Stir often. Add raisins and currants
and cook 5 minutes more. Put in sterilized glasses and remove air bubbles
with a knife. Seal at once. Yield: 8 pints.
JANE TEED (MRS. DAVID D.)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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