After the pickle (the best well-made Mustard, Heads of Garlick, a good Ginger, Cloves, Mace and Nutmegs) have been poured over the peaches for the receipt (recipe) To pickle Peaches tye them close with a Bladder and Leather, they will be fit to eat in Two months. The bladder in brine and leather are pictured.
Visit my website at: www.hearttohearthcookery.com
Posted in food history, culinary history, Food preservation, Pickling, food, receipts, recipes, Peaches | Tags: culinary history, food, food history, Food preservation, foodways, pickling
