{"id":7881,"slug":"pickled-peaches","title":"PICKLED PEACHES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["peaches","cloves","sugar","stick cinnamon","allspice","cider vinegar","tarragon vinegar"],"ingredients_norm":["peach","clove","sugar","cinnamon","allspice","cider vinegar","tarragon vinegar"],"steps":["Brush but do not peel the peaches. Select medium-sized ones.","When all are well brushed, stick each peach quite full of cloves.","Make a thick syrup of half a pound of sugar to a pound of fruit.","Cook the peaches in the syrup until they may be easily pierced with a broom splint.","Then carefully skim them from the syrup and after they have cooled on the platters put them in glass jars or stone crocks.","To the syrup in the kettle add a few pieces of stick cinnamon and a few whole allspice.","Add half a pint of good cider vinegar and a tablespoon of tarragon vinegar to each quart of syrup, and when the syrup just comes to a boil after adding the vinegar pour it over the peaches."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w103:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7b61ccd99fa8bdae2c5e7e025641b2738c1f5b97989b9f48360fb3e88bef59d5","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-peaches"}