The Pickle for Peaches
After the peaches lay in the salt and were wiped with a Coarse Cloth, the pickling solution was made by boiling up some good vinegar (white wine vinegar), tying up some bruised mustard seed (in the linen bag), and adding a little race of ginger. The vinegar is poured on the Peaches almost cold and the salt-glazed crock is then covered close with a bladder.
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Heart to Hearth Cookery 
I made pickled peaches in June for a pickling program I presented at my house museum in July. The recipe was from page 61 of “A New Daily Food: A Collection of Tried and Reliable Recipes, Brought forth from the store house of things new and old, by the Ladies of St. Paul’s Church of Morrisnania, New York” edited and compiled by Lydia Shillaber published by the Press of Bedell and Brother in New York in 1885. Found on Google Books website.
Since our site is circa 1860 I was aiming for recipes within a few decades of us. After sampling pickled eggs, broccoli and mushrooms,the crowd liked the peaches best but I felt the recipe was too heavy on cloves for my taste.
And yes, a food history program brought out a good crowd for a program just a day before the 4th of July. That speaks a lot about the interest in food history on the day before a major holiday. For my first attempt at pickling I was glad to have a willing audience that appreciated my effort.
By: Brent Wielt on August 31, 2011
at 11:27 am