Skip to main content
VINEGAR  PEACHES
Photo: Irene Kredenets

VINEGAR PEACHES

18 ingredients 2 steps internet_archive
Share this recipe

Estimated Nutrition (whole recipe, rough)

134
Calories
2g
Protein
1g
Fat
30g
Carbs

Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 8 portions →
Ingredient Portion assumed kcal
Peach 1 medium (150g) 59
Sugar 1 tbsp (12.5g) granulated 49
Chili 1 tsp (2.7g) 8
Clove 1 tsp ground (2g) 7
Vinegar 1 tbsp (15ml) distilled 3
White Mustard 1 tsp (5g) yellow 3
Mustard 1 tsp (5g) yellow 3
Ginger 1 tsp grated fresh (2g) 2
Water not in our table 0
Cider not in our table 0
Mace not in our table 0
Seed not in our table 0

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

  • 4 pounds peaches to 2 pounds of sugar
  • 2 pounds of sugar
  • 1 cup of vinegar
  • 2 cups water
  • 3 gallons of cider vinegar add 4 ounces of mace
  • 4 ounces of mace
  • 4 ounces of all- spice
  • 2 ounces cloves
  • 4 ounces white ginger
  • 1 pound white mustard seed
  • 1 ounce red pepper
  • five min- utes longer
  • 15 lbs
  • vinegar
  • mace
  • cloves
  • ginger
  • mustard

Directions

1

Drop peaches a few at a time in strong (washing) soda water, then in cold water and rub off. 4 pounds peaches to 2 pounds of sugar and 1 cup of vinegar. Make a syrup of sugar and 2 cups water. Drop the peaches into the syrup, boil fifteen minutes, add vinegar and boil five min- utes longer. Seal tight while hot.

2

To 3 gallons of cider vinegar add 4 ounces of mace, 4 ounces of all- spice, 2 ounces cloves, 4 ounces white ginger, 1 pound white mustard seed, 1/2 lb. tumeric, 1 ounce red pepper, teacup garlic, 1 lb. horse radish peeled and cut up, 15 lbs. white sugar. After cucumbers and onions have been in brine about a week or ten days, rinse them in fresh water and peel the onions, cut the. cucumbers in suitable pieces and scald to- gether in a large kettle. Put in stone jars with covers; do not close till cold.

By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] · Recipe sourced from internet_archive

Curious what else pairs well?

Use our flavor tools to explore molecular pairings, find substitutes, and discover novel combinations.