Home › The Peach and Apricot › Pickled Apricots or Peaches

Pickled Apricots or Peaches

Place the fruit in brine for a week, then remove, wipe, and place in clean jar. Pour over them boiling vinegar (one gallon to eight pounds of fruit) in which has been boiled one-half ounce each of whole pepper, white mustard seed and cloves, and a fourth-ounce of sliced ginger. Add one teaspoon of salt. Let stand over night. Re-heat vinegar and again pour over fruit. Repeat; add fresh to the spiced vinegar to fill up jars in which fruit is packed.