2 lb. brown sugar
1 qt. vinegar
1 oz. stick cinnamon
4 qt. peaches
2 Tb. cloves
Boil the sugar, vinegar, and cinnamon together until they begin to look
sirupy. Wash the peaches and rub off the fuzz. Stick one or two cloves
into each peach, and drop the peaches into the sirup. Cook them until
they may be easily pierced with a fork. Put them into jars, pour the
sirup over them, filling each jar, and seal while hot. Allow the jars to
cool and store. The peaches may be peeled if desired. It may also be
more convenient to cook only part of the peaches in the sirup at one
time, cooking the remainder after these have been taken out and put
into jars.
97. PICKLED PEARS.--Pears also lend themselves readily to pickling.
Specific directions are not given here, because they are pickled in
exactly the same way as peaches. The pears may be peeled or not,
as desired.
98. PICKLED CRAB APPLES.--Crab apples that are to be pickled should
preferably be of a large variety. The directions given for pickling
peaches apply also to this fruit. The crab apples should be examined
carefully to make certain that they contain no worms. Also, the stems
should be left on, and they should be washed thoroughly with the blossom
ends cut out.