Home › Preserving › Vinegar (Tablespoonfuls candied)

Vinegar (Tablespoonfuls candied)

4 tablespoonfuls candied or preserved ginger, chopped Large, white, freestone peaches are needed for this pickle. Do not remove the skins.

Cut out a piece large enough to take out the stone; cut on three sides down to the stone but if possible do not disturb the skin on the further side, in removing the stone. Put the flesh back in place, dispose the peaches in large bowl or porcelained dish, pour over them boiling salted water (a tablespoonful of salt to three pints of water), cover, and let stand over night.

Remove to fresh cold water and let remain about ten minutes; wipe dry. Pour boiling water over the mustard seed, add one fourth a teaspoonful of salt and let stand ten minutes; drain and mix with the horseradish, ginger, cinnamon, and cloves; use this to fill the open space in the peaches; run a needle with thread through the two parts of the peach and tie the thread to keep the peach whole. Set the peaches in a stoneware jar close together.

Make a syrup of one pint of sugar to three pints of vinegar and pour boiling hot over the peaches.