A Boke of Gode Cookery Presents

Pickled Peaches

PERIOD: Modern, based on period source | SOURCE: Contemporary Recipe, based on Platina | CLASS: Semi Authentic

DESCRIPTION: Peaches pickled with savory

  • 4 peaches, firm not soft
  • Brine (to float an egg)
  • 1/2 tsp. Salt
  • Vinegar to cover
  • 4 sprigs fresh savory
Immerse peaches in boiling water for 3 minutes. Plunge into cold water. Slip off skins. Cut peaches in half, removing pits. Cover with brine and leave at room temperature over night. Drain thoroughly. Place peach halves in a jar. Add salt, vinegar to cover and savory sprigs. Cover. Leave to mellow for 4 -6 weeks.

Contributed by L. J. Spencer to the Gode Cookery Email Group on Wednesday, February 3, 1999.

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Pickled Peaches © James L. Matterer

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