A historical preserve from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900). pears may be cooked without peeling; if they are hard they should be cooked tender in boiling water before putting them in the syrup.
Preserved exactly as written in the original source
have ready a syrup made of the sugar, vinegar and water
add the spices
then add a few of the peaches with one or two cloves pressed into each
let cook for a few minutes
put the peaches in jars
when all are cooked fill to overflowing with syrup
Modern guidance to help you succeed with this vintage recipe
The combination of sugar and vinegar creates an inhospitable environment for bacteria through both acidity (pH below 4.6) and high osmotic pressure, which draws moisture from microbial cells. Cooking the fruit in batches prevents overcooking and maintains texture by limiting the time each piece spends in the hot syrup. The whole spices infuse gradually without releasing bitter compounds that ground spices would introduce, while the cloves pressed into each peach create pockets of intense aromatic flavor.
The syrup can be made up to 2 days ahead and refrigerated. Reheat to boiling before adding fruit. Once canned and processed, these pickled peaches or pears will keep in a cool, dark place for up to 1 year unopened.
For shelf-stable storage, process filled jars in a boiling water bath for 20 minutes (adjust time for altitude). Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks. If not processing for shelf stability, store in the refrigerator immediately and use within 2 weeks.
AI-generated tips from Chef Cecil's culinary database
The syrup can be made up to 2 days ahead and refrigerated. Reheat to boiling before adding fruit. Once canned and processed, these pickled peaches or pears will keep in a cool, dark place for up to 1 year unopened.
For shelf-stable storage, process filled jars in a boiling water bath for 20 minutes (adjust time for altitude). Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3 weeks. If not processing for shelf stability, store in the refrigerator immediately and use within 2 weeks.
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