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Classic
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page 234
PEACH PICKLES.
Pare freestone peaches, place in a stone jar, and pour over them boiling-hot
syrup made in the proportion of one quart best cider vinegar to three pints
sugar; boil and skim, and pour over the fruit boiling hot, repeating each day
until the fruit is the same color to the centre, and the syrup like thin
molasses. A few days before they are finished, place the fruit, after draining,
in the jar to the depth of three or four inches, then sprinkle over bits of
cinnamon bark and a few cloves, add another layer of fruit, then spice, and so
on until the jar is full; scald the syrup each morning for three or four days
after putting in the spice, and pour syrup boiling-hot over fruit, and, if it is
not sufficiently cooked, scald fruit with the syrup the last time.
To pickle clingstones, prepare syrup as for freestones; pare fruit, put in the
syrup, boil until they can be pierced through with a silver fork; skim out,
place in jar, pour the boiling syrup over them, and proceed and finish as above.
As clings are apt to become hard when stewed in sweet syrup, it may often be
necessary to add a pint of water the first time they are cooked, watching
carefully until they are tender, or to use only part of the sugar at first,
adding the rest in a day or two. Use the large White Heath clingstones if they
are to be had. All that is necessary to keep sweet pickles is to have syrup
enough to cover, and to keep the fruit well under. Scald with boiling syrup
until fruit is of same color throughout, and syrup like thin molasses; watch
every week, particularly if weather is warm, and if scum rises and syrup assumes
a whitish appearance, boil, skim, and pour over the fruit. If at any time syrup
is lacking, prepare more as at first.--W. W. W.
PEAR PICKLES.
Prepare syrup as for peaches, pare and cut fruit in halves, or quarters if very
large, and if small leave whole, put syrup in porcelain kettle, and when it
boils put in fruit, cook until a silver fork will easily pierce them; skim out
fruit first and place in jar, and last pour over syrup boiling hot; spice like
peach pickles, draining them each day, boiling and skimming the syrup, and
pouring it boiling hot over the fruit until fully
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