Nora bass' pickled peaches

Yield: 6 Servings

Measure Ingredient
6 cups Vinegar
9 cups Sugar
3 cups Water
3 teaspoons Celery seed
3 teaspoons Cloves
2 teaspoons Ginger
2 teaspoons Cinnamon
2 teaspoons Dry mustard
1 teaspoon Nutmeg
\N \N Peaches or pears

Combine all ingredients, except peaches, and heat to boiling. Peel fruit and leave whole or cut as desired. Pour boiling mixture over fruit and let stand overnight. Pack in sterile jars and seal while hot.

NOTE: Get a book on canning if unsure about sealing or processing.



From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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