Pickled Peaches

In "Charleston Receipts" 1950, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BOB) on July 28, 2009 at 12:46 am

2 pounds sugar
2 cups vinegar
2 sticks cinnamon
2 tablespoons whole cloves
4 quarts peaches

Boil sugar, vinegar, and spices for 20 minutes. Drop fruit in a few at a time, and cook until tender. Pack in hot sterilized jars, adding syrup to 1/2 inch of the top; seal.

MRS. R.C. STONEY (Della Holmes)

(Editor’s note: This recipe comes from page 285 of “Charleston Receipts,” a cookbook put together in 1950 by the Junior League of Charleston. Based on the inscription, it looks as if Granddaddy/Daddy/Bob’s mother Marion — i.e., “Mother King” — was the person who gave it to Grandma/Momma/Bee. I don’t know if Grandma/Momma/Bee ever made this recipe, but it’s the only one for pickled peaches I can find among her recipe cards and cookbooks. I’m thinking that most of the pickled peaches we’ve eaten at Christmas and Thanksgiving were store-bought, because it used to be the job of my mama/Penny to hunt them down on the canned foods aisle at Food Land. What do the rest of you remember?)


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