To Pickle Peaches, and Peach Mangoes

Ingredients

• peaches
• brine
• 1 quart vinegar
• 2 oz white pepper
• 2 oz ginger
• 1 teaspoonful salt
• 2 blade mace
• 1/2 lb mustard-seed
• 1/2 teaspoonful cayenne
• mustard-seed
• garlic
• cayenne
• horseradish
• chilies

Instructions

1. Take, at their full growth and just before they begin to ripen, six large or eight moderate-sized peaches.
2. Wipe the down from them and put them into brine that will float an egg. In three days take them out and drain them on a sieve reversed for several hours.
3. Boil in a quart of vinegar for ten minutes: two ounces of whole white pepper, two ounces of ginger slightly bruised, a teaspoonful of salt, two blades of mace, half a pound of mustard-seed, and a half-teaspoonful of cayenne tied in a bit of muslin.
4. Lay the peaches into a jar and pour the boiling pickle on them.
5. In two months they will be fit for use.
6. To make peach mangoes (Acton's Obs.): after the peaches are taken from the brine, cut from the stalk-end of each a round large enough to let the stone be extracted. Fill them with very fresh mustard-seed previously washed in a little vinegar, adding to taste a small portion of garlic or bruised eschalots, cayenne, horseradish, chilies (the most appropriate of any), or spice of any kind. Replace the part cut out and secure it with a packthread crossed over the fruit.