| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Dessert |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Sugar |
| 2 |
c |
White vinegar |
| 2 |
|
Sticks cinnamon |
| 2 |
tb |
Whole cloves |
| 4 |
qt |
Ripe peaches |
INSTRUCTIONS
This dish is so much a part of Sunday dinner that I cannot imagine the
table without it. Several pickles are served at a formal southern meal, and
Sunday is always formal. It is a day for the family to gather about the
table and enjoy some fine food. There were no excuses accepted for your
absence at Sunday dinner ... but I suppose that custom in the South has
gone with the wind as it has in most of the rest of the country. Shame on
us!
Boil the sugar, vinegar, and spices for 20 minutes. Drop the peeled fruit
in, a few at a time, and cook until tender. Pack in hot sterilized jars,
adding syrup to 1/2 inch of the top. Seal.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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