| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles & p, To post |
1 |
Servings |
INGREDIENTS
| 7 |
lb |
Peaches |
| 21 |
|
Whole Cloves*; or more to taste |
| 4 |
lb |
Sugar |
| 1 |
pt |
Vinegar |
| 1 |
oz |
Stick Cinnamon |
INSTRUCTIONS
Peel peaches. Stick 3 or 4 cloves in each one. Put peaches in stone jar.
Boil sugar and vinegar to a thick syrup. Pour over peaches and weight down.
Let stand overnight. The first morning, pour off juice, add cinnamon, and
bring to boiling. Pour hot syrup back over peaches. The second morning,
pour off juice and bring to boiling. Pour hot syrup back over peaches. The
third morning, heat syrup and add peaches a few at a time. Cook slowly
until tender. Do not overcook. Add more peaches to the same syrup until all
are cooked. As peaches are cooked, pack in canning jars. Boil syrup until
thick. Pour over peaches packed in jars. Seal jars.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
NOTES : *remove dark tops.
Recipe by: Miss Mary J. Wilson--Valley View Farm, Lewisburg, WV Posted to
MC-Recipe Digest V1 #678 by Bill Spalding <billspa@icanect.net> on Jul 19,
1997
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