{"id":5901,"slug":"sweet-pickled-peaches","title":"Sweet pickled peaches","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["eight pounds of clingstone peaches","four pounds of sugar","one quart of vinegar","one ounce of stick cinnamon","one ounce of whole cloves"],"ingredients_norm":["clingstone peach","sugar","vinegar","cinnamon","whole clove"],"steps":["Select clingstone peaches, and peel; or rub the down off with a coarse crash towel.","For eight pounds of fruit use four pounds of sugar, one quart of vinegar, one ounce of stick cinnamon, and one ounce of whole cloves.","Boil the sugar and vinegar with the cinnamon for two minutes.","Stick one or two cloves in each peach, and put in the boiling syrup.","When the peaches are done place in jars, and put others in the syrup to cook until all are done.","Then reduce the syrup to half the original quantity, and pour over the fruit. Seal hot.","Plums and pears may be pickled in the same manner."],"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/39550","source_ref":"pg:39550:w105:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"4da27aaa70d68b4580ae065e636553153007132bb9dd755b9424abd023062a22","created_at":"2026-08-02T16:47:33Z","updated_at":"2026-08-02T16:47:33Z","notice":"Historical recipe (1919), 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/sweet-pickled-peaches"}