Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- four pounds of sugar
- three teaspoonfuls of spices
- one each of cloves
- three mornings
- vinegar
Directions
Remove skins by throwing the peaches into boiling water, take out with a skimmer and put into a pan of cold water, proceed in this way until all you wish to pickle have been scalded. The skins will slip off easily. Take sufficient vin- egar to cover all the peaches you intend to pickle. For every quart, take four pounds of sugar, and three teaspoonfuls of spices, one each of cloves, cinnamon, and allspice tied in a bag. Boil and skim the syrup, add the fruit, cooking about fifteen minutes, skim out the fruit and put into stone jars. Boil syrup ten minutes longer, pour on the fruit. Next morning pour off the syrup, boil and pour over the fruit. Repeat for three mornings, if too much syrup boil down; if not enough, add more vinegar. This recipe can be used for any other fruit — crabapples, especially.