USDA Pomological Watercolor Collection, Greenbelt, MD
Pickled Peaches
In the latter half of the 18th century gardeners in Virginia, South Carolina, and Georgia began exploiting the international networks of nurserymen and nurserywomen seeking peaches. Native to China, peaches had been cultivated in Europe for centuries. The varieties of peaches brought to the Western Hemisphere included landraces such as the Blood Peach and hybrids such as the Lemon Cling. The 1760s saw the latter come into Charleston, where it would become the standard peach for brandy making, brandied peaches, baked dishes, and pickling. Later it would spread across the nation and become the standard canning peach of the early 20th century. When one thinks of yellow peaches, the Lemon Cling is the primordial image that governs later visions of yellow peaches. In the 1840s the Shangai Honey Peach was imported to South Carolina where it became the basis for breeding the greatest 19th century yellow fleshed red skinned peach—the Elberta.
Yellow fleshed peaches tend to be sub-acid, with a balanced play of sugar and sour. Yet there is a class of white fleshed peaches that are substantially less acid than the yellow. Asian consumers have shown a decided preferences for these low acid peaches, varieties such as the heirloom Belle of Georgia, or the contemporary White Lady.
Pickling peaches is one of the methods to preserve peaches beyond its proper season. Drying peaches, canning them in simple syrup, and brandying them are the other paths of preservation. But pickling became the most creative way the keep the splendor of peaches available year round. The wealth of spices from the European world empires of the 18th and 19th century, the plentitude of sugar available after 1825 in the United States, and the hot peppers of the Americas. There were several styles of peach pickle. All are represented here: sour, sweet, spice, and mangoes.
Peaches (Kentucky Housewife 1839)
For pickling, select large plum peaches that are ripe, but not the least soft. Wipe of the fuzz with a cloth, put them in strong salt and water, and let them stand for ten days; then soak them in fresh water two or three days, to draw out the salt shifting the water every day. Put them in a jar, strewing between each layer a small handful of sugar, a few cloves, and a little powered cinnamon, and cover them with the best vinegar. Firm clingstone peaches may be kept a year or two in strong brine, as directed for cucumbers, and pickles in the same manner. They look very pretty when pared, and colored pink with beet juice or cochineal. Lettice Bryan, “Peaches,” The Kentucky Housewife (Cincinnati: Shepard & Stearns, 1839), p. 184.
Peach Mangoes(Kentucky Housewife 1839)
Take fine large freestone peaches, that are ripe, and rather farinaceous; split them open, extract the stones, and fill them with equal portions of cloves, cinnamon and whole mustard seeds. Tie them together again with a twine, put them in a jar, disseminating between each layer some sugar, whole mustard sees, slips of lemon peel, and cloves; cover them with good vinegar that is colored pink with cochineal, and cork the jar securely. Lettice Bryan, “Peach Mangoes,” The Kentucky Housewife (Cincinnati: Shepard & Stearns, 1839), pp. 184-185.
Spiced Peaches (Carolina Housewife 1847)
Seven pounds of peaches, pared and cut in half; three pounds of good brown sugar; one quart of vinegar; one tea-spoonful of powdered cloves; one, tea-spoonful of powdered cinnamon. Boil the spice, sugar, and vinegar together for fifteen minutes; then add the fruit, and boil until soft. Sarah Rutledge, “Spiced Peaches,” The Carolina Housewife, or House and Home: by a Lady of Charleston (Charleston, S.C.: W.R. Babcock & Co., 1847), p. 180.
To Pickle Peaches(Carolina Housewife 1847)
Gather your peaches when they are at their full growth, and just before they begin to ripen; be sure they are not bruised. Then take soft water, as much as you think will cover them; make it salt enough to bear an egg, with equal quantities of bay and common salt; then put in your peaches, and put a weight upon them, to keep them under water; let them stand three days; then take them out, wipe them carefully with a soft cloth, and lay them in your jar. Take as much white wine vinegar as will fill your jar, and to every gallon put one pint of the best (well mixed) mustard, two or three heads of garlic, a good deal of green ginger (sliced), half an ounce of cloves, half an ounce of mace, half an ounce of nutmeg. Mix your pickle well together, and pour it over your peaches; put them into jars, and cover them with bladder or leather, carefully tied. They will be fit for use in two months.
The peaches may be cut across, the stones taken out, and their places filled with mustard-seed, garlic, horse-radish and ginger; the pieces are then tied together.
Apricots and nectarines may be pickled in the same way. Sarah Rutledge, “To Pickle Peaches,” The Carolina Housewife, or House and Home: by a Lady of Charleston (Charleston, S.C.: W.R. Babcock & Co., 1847), pp. 180-181.
Peaches(Skillful Housewife’s Book 1852)
Pick out sound clingstone peaches; lay them in salt and water for a day, then wipe them on a coarse cloth; boil up some strong vinegar, with a little ginger, whole pepper and mustard seed; put peaches in a jar and pour this over. Mrs. L. G. Abell, “Peaches,” The Skillful Housewife’s Book: or Complete Guide to Domestic Cookery (New York: Orange Judd & Co., 1852), p. 158.
Spiced Peaches(Skillful Housewife’s Book 1852)
Take nine pounds of good ripe peaches, rub them with a coarse towel, and halve them; put four pounds of sugar and a pint of good vinegar in your preserving kettle, with cloves, cinnamon and mace; when the syrup is formed, throw in the peaches, a few at a time. So as to keep them as whole as may be; when clear, take them out and put in more; boil the syrup till quite rich, and then pour it over the peaces. Cherries may be done in the same way. Mrs. L. G. Abell, “Spiced Peaches,” The Skillful Housewife’s Book: or Complete Guide to Domestic Cookery (New York: Orange Judd & Co., 1852), p. 165.
To Pickle Peaches (Southern Gardener 1860)
Take your peaches when they are at their full growth, just before they begin to turn ripe; be sure they are not bruised; then take spring-water as much as you think will cover them, make it salt enough to bear an egg, then put in your peaches, and lay a thin board over them, to keep them under the water; let them stand there days, and then take them out and wipe the very carefully with a fine soft cloth, and lay them in your glass jar; then take as much good vinegar as will fill the jar; to every gallon put two or three head of garlic, a good deal of ginger cut fin, half an ounce of cloves, mace, and nutmeg; mix your pickle well together, and pour over your peaches: tie them close with a bladder and leather, and they will be fit for use in three months. You may pickle nectarines and apricots the same way. Mrs. Mary L. Edgeworth, “To Pickle Peaches,” The Southern Gardener and Receipt Book (Philadelphia: J.B. Lippincott & Co., 1860),p. 143.
To Pickle Peaches (Southern Gardener 1860)
Select the white solid or clingstone peach. Put them in brine, and let them remain in it as long as you wish. Boil it occasionally, and pour over the fruit. When you wish to prepare the pickles for use, soak out the salt in clear water. Then boil your vinegar, adding spices, and sugar, to the taste. Mrs. Mary L. Edgeworth, “To Pickle Peaches,” The Southern Gardener and Receipt Book (Philadelphia: J.B. Lippincott & Co., 1860),p. 143.
Peach Mangoes (Dixie Cookery 1867)
Take fresh, unbruised clingstones, and throw them into salt and water twenty-four hours. Remove the stones with a fruit-knife, and put them into cold vinegar and water in equal parts. Make a stuffing of grated horseradish, white mustard-seed, mace cloves, allspice, pepper, nutmeg, and a very little minced onion, with brown sugar enough to make the stuffing rich. Fill the cavities, plug the holes, tie a thread around them, and drop the peaches into cold vinegar. Some persons use free-stone peaches, and put a little turmeric in the stuffing. Mrs. Barringer, “Peach Mangoes,” Dixie Cookery: or How I Managed my Table for Twelve Years (Boston: Floring, 1867), p. 42.
Sweet Pickle Peaches (excellent) (Dixie Cookery 1867)
Pare the pickles and cut them in halves, and to two pounds of fruit, take one quart of vinegar, and one pound of sugar. Put the sugar and vinegar over the fire, skim it, and when it has simmered fifteen minutes, put on the peaches, and let them remain until they are slightly cooked, but not soft. Boil cinnamon and mace in the syrup. Cloves are nice but discolor the fruit. Mrs. Barringer, “Sweet Pickle Peaches,” Dixie Cookery: or How I Managed my Table for Twelve Years (Boston: Floring, 1867), p. 45.
Spiced Peaches (Dixie Cookery 1867)
Take nine pounds of clingstone peaches, ripe, but not soft, pare and halve them, or leave them whole. Make a syrup of four pounds of brown sugar and a pint of good vinegar, some mace and cinnamon, and skim it well. Let it cook a quarter of an hour, and then throw in the peaches, a few at a time, so as to keep them as whole as possible, and when clear, take them out and lay on dishes and put in more; when all are done, pour the syrup over the peaches. Mrs. Barringer, “Spiced Peaches,” Dixie Cookery: or How I Managed my Table for Twelve Years (Boston: Floring, 1867), p. 45.
Sweet Pickle (Mrs. Hill’s Southern Practical Cookery 1870)
To three pounds of brown sugar put one gallon of vinegar; spice to your taste; boil all together a short time, and set off to cool. Fill a jar with the vegetables or fruits to be pickled; pour the vinegar over them when cool. If you discover a white scum on the surface, pour the vinegar from the pickle and boil again, adding a little more sugar. When cool, return to the jar. Peaches stuffed, after neatly removing the seed, are nice made in this way. Figs, ripe but not soft, are good; so are cherries. Annabella P. Hill, “Sweet Pickle,” Mrs. Hill’s Southern Practical Cookery and Receipt Book (New York: Carleton, 1870), p. 344.
Mangoes (Mrs. Hill’s Southern Practical Cookery 1870)
Young muskmelons, peaches, peppers, large cucumbers, are all nice mangoed. Cut a slit; carefully remove the insides, or stones, if peaches. Lay in salt and water three or four days. Then stuff with Higdon; put the edges together; tie with a string, or sew up separately in cloths. Lay in a stone jar the cut side up. Boil sharp vinegar with a tablespoonful of alum to three gallons of vinegar; pour hot over the mangoes. The alum makes them firmer. Annabella P. Hill, “Mangoes,” Mrs. Hill’s Southern Practical Cookery and Receipt Book (New York: Carleton, 1870), pp. 345-346.
Pickled Peaches (Mrs. Elliott’s Housewife 1870)
Put large cling-stone peaches in a kettle lined with grape leaves, sprinkle a bit of saleratus among them, cover with salt and water, and simmer them over a slow fire until green. Boil vinegar enough to cover them, with whole pepper, allspice, and mustard seed, and scald them with it four mornings. Mrs. Sarah A. Elliott, “Pickled Peaches,” Mrs. Elliott’s Housewife (New York: Hurd & Houghton, 1870), p. 217.
Sweet Pickled Peach (Mrs. Elliott’s Housewife 1870)
Take two pounds of peaches cut in half. Boil one pound of sugar and one pint of vinegar with a little ginger and pour over them, pour it off, boil, and scald nine mornings.
A cool dark closet is the best place for pickles. Mrs. Sarah A. Elliott, “Sweet Pickled Peach,” Mrs. Elliott’s Housewife (New York: Hurd & Houghton, 1870), p. 217.
Peach Mangoes (Mrs. Elliott’s Housewife 1870)
Use the same stuffing [of “cabbage cut fine, mustard seed, few celery seed, pickled cucumber cut fine, onion if you like it, horse-radish scraped, allspice, cloves, pieces of cinnamon, teaspoonful of sugar… and few grains of pepper”] and open them carefully to extract the seed, after being in salt and water two days. Boil the vinegar with a teacup of sugar and pour on them. Mrs. Sarah A. Elliott, “Sweet Pickled Peach,” Mrs. Elliott’s Housewife (New York: Hurd & Houghton, 1870), pp. 218-219.
Peach Sweet Pickle (Mrs. Elliott’s Housewife 1870)
Peel peaches that are nearly ripe, weigh them, and put them in a porcelain kettle with half their quantity of sugar, half a pint of vinegar to each pound, some cloves, allspice, and cinnamon, and cook them until the syrup looks a little thick. To a peck of peaches, twelve cloves, tablespoonful of allspice, and one of cinnamon will be sufficient. Mrs. Sarah A. Elliott, “Peach Sweet Pickle,” Mrs. Elliott’s Housewife (New York: Hurd & Houghton, 1870), p. 220.
German Sweet Pickled Peaches (Queen of the Kitchen 1874)
To one quart of vinegar, put 1 pound of brown sugar down weight, and cinnamon to taste. Boil the sugar, vinegar, and cinnamon together, and skim it. Throw in the peaches and let them scald for 5 minutes, when they are done. Put them in a jar, and tie them down. Miss Tyson, “German Sweet Pickled Peaches,” Queen of the Kitchen (Philadelphia: T.B. Peterson & Brothers, 1874), p. 326.
Clingstone Peaches Pickled (Queen of the Kitchen 1874)
Take 1 gallon of cider vinegar, and add to it 4 pounds of brown sugar; boil for a few minutes, taking off the scum. Take fully ripened clingstone peaches; rub them with a flannel cloth to remove the down from them; stick 4 cloves in each; put them into a stone jar, and pour the liquor upon them boiling hot; cover them up, and let them stand in a cool place for a week or 10 days; then pour it again upon the peaches. Tie the jar down closely. Miss Tyson, “Clingstone Peaches Pickled,” Queen of the Kitchen (Philadelphia: T.B. Peterson & Brothers, 1874), pp. 326-327.
Stuffed Peaches Pickled (Queen of the Kitchen 1874)
Put them in salt and water that will bear an egg; let them remain 4 or 5 days, or until they are tough. Cut the top part off and take out the stone, keeping the juice to cover them when they are stuffed. Of black and white mustard seed mixed, ½ pound, a little scraped horse radish, 2 garlics minced fine, ½ tea-spoon of cayenne pepper, ½ tea-spoon of celery seed; mix all with a little vinegar, and put it into the peaches; tie them up, and pour cold vinegar upon them; tie down the jar. This will fill 3 ½ dozens common sized peaches. Miss Tyson, “Stuffed Peaches Pickled,” Queen of the Kitchen (Philadelphia: T.B. Peterson & Brothers, 1874), p. 327.
Peach Mangoes (Queen of the Kitchen 1874)
Take open stone peaches; split and scrape them a little; fill them with mixed spices, and sew them up; scaled the vinegar with a little spice, and let stand until cold; mix in 2 tea-cups of made mustard to a peck of peaches and then pour it upon the peaches. Miss Tyson, “Peach Mangoes,” Queen of the Kitchen (Philadelphia: T.B. Peterson & Brothers, 1874), pp. 327-328.
Peach Mangoes (Housekeeping in Old Virginia 1879)
Pour boiling salt water over the peaches—let them stand two days; take them out and slit them on one side, and put them in turmeric vinegar for two days. Extract the seed, stuff, and sew them up, and put in the prepared vinegar. Prepare the stuffing as follows: chop some of the peaches from the turmeric vinegar, add a large quantity of mustard-seed, celery-seed, a good deal of brown sugar—one pound to two and a half pounds peaches; ground ginger, cinnamon, cloves, pepper, turmeric, and any other spices, if you like. Onions chopped fine. Vinegar to be seasoned the same way; and any of the stuffing left may be put in the vinegar.—Mrs. C.C. Marion Cabell Tyree, “Peach Mangoes,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p.278.
Peach Mangoes (Housekeeping in Old Virginia 1879)
Remove the stones from large white Heath peaches by cutting in halves. Stuff them with white mustard-seed, a little pounded mace, turmeric, and celery-seed. Sew them up, and drop them in with the yellow cabbage.—Mrs. H.T. Marion Cabell Tyree, “Peach Mangoes,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p.278.
Peach Mangoes (Housekeeping in Old Virginia 1879)
Pour boiling salt water over the peaches, let them stand two days; then take them out, slit them on the side, and put them in turmeric vinegar for two days or longer. Take them out, extract the seed, stuff them, sew them up, and put into the prepared vinegar. To prepare the stuffing: Chop up some of the peaches, add a large quantity of white mustard-seed, a good deal of brown sugar, some ground ginger, cinnamon, cloves, pepper, turmeric, celery-seed, also a great deal of chopped onion. Vinegar, seasoned with the same ingredients. Quantity of spices can be regulated by your taste.—Miss S. Remove the stones from large white Heath peaches by cutting in halves. Stuff them with white mustard-seed, a little pounded mace, turmeric, and celery-seed. Sew them up, and drop them in with the yellow cabbage.—Mrs. H.T. Marion Cabell Tyree, “Peach Mangoes,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),pp.278-279.
Peach Mangoes (Housekeeping in Old Virginia 1879)
Take large plum peaches sufficient quantity to fill the jar. Peel nicely, and take out the stones. Have ready the stuffing in proportion to the peaches. Mince fine some soft peaches, preserved orange peel, preserved ginger, coriander-seed, celery-seed, a small quantity of mace, cinnamon, candied strawberries, if you have them, and pickled cherries. Sew the peaches up, after stuffing them, and fill the jar. Then to every pound coffee sugar add one-half pint vinegar, allowing the above quantity to two pounds fruit. Make a syrup of the sugar and vinegar, and pour on the peaches, boiling-hot. Repeat this for three mornings; the fourth morning put them all on together, and boil a short time; add a few spices, cinnamon, and ginger to the syrup when you make it. They will be ready for use in a few weeks.—Mrs. R. Marion Cabell Tyree, “Peach Mangoes,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p.279.
Sweet Pickle Peaches (Housekeeping in Old Virginia 1879)
Powder cloves, mace, and allspice, and mix well together.
To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together, and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.—Mrs. D.R. Marion Cabell Tyree, “Sweet Pickle Peaches,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p.286.
Spiced Peaches (Housekeeping in Old Virginia 1879)
Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quit rich; pour it over the peaches.
Cherries can be pickled in the same way.—Mrs. C.C. Marion Cabell Tyree, “Spiced Peaches,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p.286.
Peaches to Pickle (Housekeeping in Old Virginia 1879)
Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.—Mrs. A.H. Marion Cabell Tyree, “Peaches to Pickle,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p.286.
Pickled Peaches (Housekeeping in Old Virginia 1879)
Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar then put on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit.—Mrs. G.P. Marion Cabell Tyree, “Pickled Peaches,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),pp.286-287.
Pickled Peaches (Housekeeping in Old Virginia 1879)
Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.—Miss E.T. Marion Cabell Tyree, “Pickled Peaches,” Housekeeping in Old Virginia (Louisville, KY: John P. Morton and Company, 1879),p. 287.
Filling for Five Dozen Peach Mangoes (Virginia Cookery-Book 1885)
Stick three cloves of garlic in each one, and have ready made into a past, with olive oil and five table-spoonfuls of flour of mustard, a quarter of a pound of chopped onion, half a pound of white mustard-seed, a quarter of a pound of black mustard seed, a quarter of a pound of long pepper, four table-spoonfuls of black pepper, one ounce of mace, half an ounce of cloves, and half a pound of horseradish. Mary Stuart Smith, “Filling for Five Dozen Peach Mangoes,” Virginia Cookery-Book (New York: Harper & Brothers, 1885), p. 256.
Peach Mangoes(Virginia Cookery-Book 1885)
In making mango peaches for yellow pickle, you must let them lie three days in salt and water; then they will be soft enough to rub off the down and take out the stones, which must be done with great care. Be careful to keep the slice you take from the bottom, in order to sew on again after you stuff them with everything that the recipe calls for in case of green mangoes, adding to those ingredients a little turmeric sprinkled in with other things. The large White Heath peach is the best variety to select for the above purpose. Mary Stuart Smith, “Peach Mangoes,” Virginia Cookery-Book (New York: Harper & Brothers, 1885), pp. 256-257.
Peach Mangoes (Another Way)(Virginia Cookery-Book 1885)
Select the largest size of the Black Georgia peach of the open-stone kind; let them be full grown, but by no means mellow when used for pickle; cover them first with brine strong enough to bear an egg; allow them to remain in this a week; remove the stones carefully, and wipe them dry. First rub on the inside of each peach a teaspoonful of celery-seed; then stuff each peach with as much of the filling, for which a recipe is appended as it will hold, and sew it up securely with a large needle and strong linen thread or fine twine. Have vinegar ready to cover them, prepared thus: To one gallon of vinegar put a pound of nice brown sugar, a pod of red pepper sliced, or a teaspoonful of Cayenne; let it come to a boil, and immediately take it off; pour it hot over the peaches, but do not tie up closely till perfectly cold. Mary Stuart Smith, “Peach Mangoes (Another Way),” Virginia Cookery-Book (New York: Harper & Brothers, 1885), p. 257.
Sweet-Peach Pickle(Virginia Cookery-Book 1885)
To fourteen pounds of peeled peaches put six pounds of fair brown sugar and two quarts of vinegar. Put together in a plate two ounces of stick cinnamon, broken up, a table-spoonful of whole mace, and a teaspoonful of cloves. Get a tall, two-gallon stone jar; lay in it about a quart of peaches; cover them with sugar, sprinkle some of the spice on top; go on so until you have exhausted all your materials; when your jar is full then pour over the vinegar; tie a cloth tightly over the top, first putting a saucer or plate that will just fit over the fruit to keep it under the vinegar; set it on the fire, and let the water boil around it till the pickle is tender enough to be easily penetrated with a straw. Mary Stuart Smith, “Sweet-Peach Pickle,” Virginia Cookery-Book (New York: Harper & Brothers, 1885), p. 267.
Peach Pickles (La Cuisine Creole 1885)
Take ripe, sound, cling-stone peaches; remove the down with a brush like a clothes brush; make a gallon of good vinegar hot; add to it four pounds of brown sugar; boil and skim it clear. Stick five or six cloves into each of the peaches, then pour the hot vinegar over them, cover the vessel and set it in a cold place for eight or ten days, then drain off the vinegar, make it hot, skim it, and again turn it over the peaches; let them become cold, then put them into glass jars and secure as directed for preserves. Free-stone peaches may be used. “Peach Pickles,” La Cuisine Creole (New Orleans: F. F. Hansell & Bro., 1885), p. 117.
Peach and Apricot Pickle (La Cuisine Creole 1885)
Take peaches fully grown, but not mellow; cover them in strong salt and water for one week. Take them from the brine and wipe them carefully, rubbing each peach to see if it is firm. Put to a gallon of vinegar half an ounce each of cloves, pepper corns, sliced ginger root, white mustard seed, and a little salt. Scald the peaches with this boiling vinegar, repeat this three times; add half as much fresh vinegar, and cork them up in jars. Keep them dark and cool. Light will spoil pickles or preserves as much as heat does. Apricots may be pickled in the same way. “Peach and Apricot Pickle,” La Cuisine Creole (New Orleans: F. F. Hansell & Bro., 1885), p. 117.
Green Peaches Pickled (La Cuisine Creole 1885)
Brush the down from green peaches (cling-stones); put them in salt and water, with grape leaves and a bit of saleratus; set them over a moderate fire to simmer slowly until they are a fine green, then take them out, wipe them dry, and smooth the skins; take enough vinegar to cover them, put to it whole pepper, allspice, and mustard seed, make it boiling hot, and turn it over the peaches. Repeat the scalding three successive days. “Green Peaches Pickled,” La Cuisine Creole (New Orleans: F. F. Hansell & Bro., 1885), p. 118.
Peach Mangoes (La Cuisine Creole 1885)
Steep some large free-stone peaches in brine for two days, then wipe each peach carefully, and cut a hole in it just sufficient to allow the seed to come out; then throw them into cold vinegar until you make the stuffing, which is to fill up the cavity occupied by the seed. Take fresh white mustard seed which has been wet with vinegar, and allowed to swell a few hours, scraped horse radish, powdered ginger, a few pods of red pepper, a few small onions, or, better still, a clove of garlic. Mix all with vinegar, and add half as much chopped peach. Stuff the peaches hard with this mixture, replace the piece cut out, and tie it up tight with pack-thread. Boil a quart of vinegar for each dozen peaches; season it with the same spices as the stuffing. Boil the spices in a small bag, and then put in the peaches and let them scald ten or fifteen minutes, just long enough to be thoroughly hot all through. Place the peaches in jars, and pour scalding vinegar well spiced over them—the vinegar must cover them; add at the top a tablespoonful of salad oil. Cover the jar tight by tying leather over it. “Peach Mangoes,” La Cuisine Creole (New Orleans: F. F. Hansell & Bro., 1885), p. 118.
Pickled Peaches, Whole (Unrivalled Cook-Book 1886)
Ten pounds of fruit, pared; four and a half pounds of sugar, white loaf; one quart of vinegar; mace, cinnamon, and cloves to taste.
Lay the peaches in the sugar for an hour, drain off every drop of juice, and put over the fire with a cupful of water; boil until the scum ceases to rise; skim, put in the fruit, and boil five minutes; take out the peaches with a perforated skimmer, and spread upon dishes to cool; add the vinegar and spices to the syrup, boil fifteen minutes longer, and pour over the fruit in glass jars. Mrs. Washington, “Pickled Peaches, Whole,” The Unrivalled Cook-Book and Housekeeper’s Guide (New York: Harper & Brothers, 1886), p. 448.
Pickled Peaches, Unpeeled (Unrivalled Cook-Book 1886)
Seven pounds of fruit; three pounds of sugar; three pints of vinegar; one table-spoonful each of allspice, mace, and cinnamon; one table-spoonful of celery seed; one tablespoonful of cloves.
Rub the fur off with a coarse cloth, and prick each peach with a fork; heat in just enough water to cover them until they almost boil, take them out, and add the vinegar, sugar, and spices to the water; boil ten minutes, then put in the fruit and boil until tender; remove the fruit with a skimmer, and spread upon dishes to cool; boil the syrup until thick, pack the peaches in glass jars, and pour over them scalding hot. Unpeeled pears may be pickled in the same manner. Mrs. Washington, “Pickled Peaches, Unpeeled,” The Unrivalled Cook-Book and Housekeeper’s Guide (New York: Harper & Brothers, 1886), p. 449.
Yellow Peach Mangoes (Instruction in Cooking 1895)
1 peck large freestone yellow peaches,
1 pint small white onions,
1 gill olive oil,
2 tablespoons brown sugar,
1 ounce green ginger root,
1 ounce white mustard seed,
1 ounce black mustard seed,
2 ounces turmeric.
To Make: Select peaches ripe enough to leave the stone; put them in brine made with one gallon of water and one pint of salt for twenty-four hours. Take out the stones, and return to the brine for six or eight hours; then drain free of brine; put in a jar, and cover with plain vinegar for forty-eight hours, or, if the vinegar is strong, they may be kept until convenient to finish them. Stuff with the following: Scrape and chop the ginger; skin and cut up the onions; mix the spices with these after pounding them, but not very fine; add the sugar, and mix all into a paste with the oil. One ounce of the turmeric should be mixed with the spices, etc. With the other rub each peach, after having rubbed the fur off with a coarse cloth. Fill the peaches with the stuffing; tie them together, and cover with plain vinegar, scalded until very hot. Tie up securely, and keep in the sun as long as convenient. Mrs. John W. Cringan, “Yellow Peach Mangoes,” Instruction in Cooking with Selected Receipts (Richmond: J.L. Hill Printing Company, 1895), pp. 308-309.
[1] James Fitz, The Southern Apple and Peach Culturist (Richmond, VA: Fergusson & Rady, 1872), p. 230. Google Books. Web. 22 Sept. 2009. [2]Ibid, pp. 231-232. [3] William N. White, Gardening for the South, or How to Grow Vegetables and Fruits (New York: Orange Judd and Co., 1868), p. 387. Google Books. Web. 22 Sept. 2009. [4] Ibid, p. 390. [5] Robert Buist, The Kitchen Gardener (New York: C. M. Saxton, 1850), p. 195-197. Google Books. Web. 22 Sept. 2009. [6] William N. White, Gardening for the South, or How to Grow Vegetables and Fruits (New York: Orange Judd and Co., 1868), p. 391-395. Google Books. Web. 22 Sept. 2009. [7]Good Housekeeping, Vol. 7 (Springfield, MA: Clark W. Bryan & Co., 12 May-27 Oct. 1988), p. 229. Google Books. Web. 22 Sept. 2009.