Preservation Peaches Douce Et Aigre

peaches douce et aigre
(from The Great Western Cook Book, Or Table Receipts: Adapted to Western Housewifery, by Anna Maria Collins, 1857)

(Peaches "Sweet & Sour")​

Ingredients:

6 lbs. peaches​

4 lbs. brown sugar​

6 quarts strong vinegar​

a few races of ginger​

1 oz. cinnamon​

Instructions:

Peaches are best peeled and sliced, when put up in this manner; take six pounds of peeled peaches and lay them immediately after they are peeled in small jars. Take four pounds of brown sugar, six quarts of strong vinegar, a few races of ginger, an ounce of cinnamon; boil it well, and after it forms a syrup, let it cool, and then pour it over the peaches. They will be fit to eat in four weeks.​

 

[amweiner]

Vinegar...that's interesting. Why vinegar, do you think, in what's essentially simple syrup?

 

[donna]

Vinegar was used in fruits and vegetables. Helped to preserve them in the sugary brine.

 

[amweiner]

Vinegar was used in fruits and vegetables. Helped to preserve them in the sugary brine.

Thanks @donna!!

 

[Nathanb1]

Wow... with some BBQ or grilled Pork... or roasted pork loin... you might have found a winner here!

 

[Albert Sailhorst]

Wow... with some BBQ or grilled Pork... or roasted pork loin... you might have found a winner here!

Thanks!