Peaches And Apricots Recipe

Take those of a full growth, but perfectly green, put them in salt and

water, strong enough to bear up an egg. When they have been in a week,

take them out, and wipe them carefully with a soft cloth. Lay them in a

pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same

quantity of peppercorns, sliced ginger and mustard seed--add salt, and

boil the vinegar--then turn it on to the peaches scalding hot. Turn the

vinegar from them several times. Heat it scalding hot, and turn it back

while hot.

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