Sunday Night Stuffed Peaches
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
6 medium-large ripe freestone peaches
1 tbsp mustard seeds
3 tbsp grated fresh or drained prepard horseradish
2 cps sugar
1 cp (packed) brown sugar
1 1/2 cps cider vinegar
1 cp water
2 lemons, unpeeled, sliced thin, seeds removed `
1 (three-inch) stick cinnamon, broken
1.2 tsp powdered ginger
1/2 tsp powedered cloves<
1/2 tsp powdered cinnamon
1 - Scald peaches and pull off skins.
2 - Use small paring knife to work out peach stone; discard stones.
3 - Mix mustard seeds and horse-radish; fill peach centers; fasten openings with wooden picks.
4 - Combine remaining ingredients in agate or enamel kettle; boil until sirup is thickened, about 25 to 35 minutes.
5 - Place stuffed peaches in sterile wide-mouthed jar.
6 - Pour hot spiced vinegar over to cover; seal at once.
7 - Let stand a few weeks in cool, dark place before using.
8 - Remove wooden picks before serving.
Makes 1 quart
NOTE: Whole canned peaches or apricots may be used in this
recipe; use sirup from the can in place of water, and reduce
sugar by half. Serve as a sweet-sour with buffet menu, or as
garnish for roast.