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Method: |
- Use Firm but Ripe Peaches.
- Clingstone Are Best for Pickles,
but If Elbertas Are Used, Dip In Boiling Water to Loosen Skins,
then Remove Skins and Leave Fruit Whole.
- Pare Any Other Variety Thinly.
- Stick each Peach with 4 to 5 Cloves and
Drop Immediately Into Boiling Hot Syrup, Made Of the Vinegar,
Sugar and Stick Cinnamon.
- Boil gently Until Peaches are Tender, 8 to 10 minutes.
- Pack Into Hot Sterile Jars.
- Add Hot Syrup to Come to within 1/4 Inch Of Top,
Then Seal.
- Use Same Method For peeled Seckel Pears.
- Makes 3 Quarts.
- Chill Before Serving.
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