Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Apples,
Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Peaches,
Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Pears > Pickled Peaches, Pears, Crab Apples

Pickled Peaches, Pears, Crab Apples

Among the fruits that may be pickled, peaches seem to meet with great favor. They, as well as pickled pears and pickled crab apples, make a relish that adds variety to the foods that are served in the home from day to day. The pickling process does not differ materially from that applied to vegetables, as the accompanying recipe shows.


  • 2 pounds brown sugar
  • 1 quart vinegar
  • 1 ounce stick cinnamon
  • 4 quarts peaches
  • 2 tablespoons cloves


Boil the sugar, vinegar, and cinnamon together until they begin to look sirupy. Wash the peaches and rub off the fuzz. Stick one or two cloves into each peach, and drop the peaches into the sirup. Cook them until they may be easily pierced with a fork. Put them into jars, pour the sirup over them, filling each jar, and seal while hot. Allow the jars to cool and store. The peaches may be peeled if desired. It may also be more convenient to cook only part of the peaches in the sirup at one time, cooking the remainder after these have been taken out and put into jars.

Pickled Pears

Pears also lend themselves readily to pickling. Specific directions are not given here, because they are pickled in exactly the same way as peaches. The pears may be peeled or not, as desired.

Pickled Crab Apples

Crab apples that are to be pickled should preferably be of a large variety. The directions given for pickling peaches apply also to this fruit. The crab apples should be examined carefully to make certain that they contain no worms. Also, the stems should be left on, and they should be washed thoroughly with the blossom ends cut out.


Print recipe/article only


Woman's Institute Library of Cookery, Volume 5.

comments powered by Disqus