Recipe Manuscript

To Pickle Peaches

Name: To Pickle Peaches
Prep time: PTPT30M
Cook time: PTPT0M
Yield: 8
Cuisine: European
Ingredients: 1 kg firm, unripe peaches (about 8–10 medium peaches); 200 g salt (for brining); 1 liter water; 750 ml white wine vinegar; 2 cloves garlic (or more, to taste); 30 g fresh ginger root, sliced (or 2 teaspoons ground ginger as substitute); 35 g smooth Dijon mustard (approx. 2 tablespoons); Optional: additional spices such as peppercorns or bay leaves

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Snack Other

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Pickle Peaches

"Gather them when at full growth before they are at all ripe put them into salt and water strong enough to bear an egg let them lye in that brine 3 dayes then take them out wiping them gently then provide pickle for them thus, with white-wine vinegar and or two of Garlick some ginger sliced and a pretty deal of well made mustard let the peaches lye covered in this pickle two Monthes ere you eat them and the pot they are in tyed down close"

Note on the Original Text

Early 18th-century recipes like this one were written as brief notes, often assuming the cook's prior knowledge and intuition. The spelling ('lye' for 'lie', 'dayes' for 'days', 'Monthes' for 'months', and so on) reflects the flexible orthography of the era. Measurements were rarely precise, relying on visual cues (like a brine 'strong enough to bear an egg') and timeframes based on experience rather than clocks. These improvisational aspects make translating such recipes for the modern kitchen both a challenge and a delight.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from England around 1700 and shows how home pickling was both a means of preservation and an inventive culinary practice before modern refrigeration. Pickling unripe fruits was especially popular for extending harvests, and savory peach pickles would have been considered both exotic and practical on the table. The manuscript source (V.b.272) hints at use by an upper-class household, reflecting the refined, resourceful cooking of its time.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in the 1700s used ceramic or stoneware pots for brining and pickling. For this recipe, a large earthenware jar for the brine, a wooden slotted spoon, linen cloths for wiping and covering, and string for tying down the pot's lid or cloth would have been typical. Knives for preparing fruit and ginger were likely simple, sturdy blades. Heat was not typically involved, beyond boiling water to make brine or vinegar more sterile. All steps were carried out at room temperature in cool pantry spaces.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

0 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb firm, unripe peaches (about 8–10 medium peaches)
7 oz salt (for brining)
1 quart water
3 1/4 cups white wine vinegar
2 cloves garlic (or more, to taste)
1 oz fresh ginger root, sliced (or 2 teaspoons ground ginger as substitute)
1 1/4 oz smooth Dijon mustard (approx. 2 tablespoons)
Optional: additional spices such as peppercorns or bay leaves

Instructions

Begin by selecting firm, unripe peaches—about 2.2 pounds will work well.
Prepare a strong brine by dissolving salt in water until a fresh egg floats (about 7 ounces of salt per 1 quart of water).
Submerge the peaches in the brine and let them soak for 3 days in the refrigerator.
After brining, rinse and gently wipe them dry.
Next, make the pickling liquid: combine 3 1/4 cups of white wine vinegar with two peeled garlic cloves, 1 ounce of fresh ginger (sliced), and 2 tablespoons (about 1 1/4 ounces) of smooth Dijon mustard.
Place the peaches in a sterilized jar and cover them completely with this pickling mixture.
Seal the jar tightly and let it mature in a cool, dark place for 2 months before serving.
Enjoy your tangy pickled peaches as a savory accompaniment!

Estimated Calories

30 per serving

Cooking Estimates

The main work is preparing the brine and chopping some ingredients. Soaking the peaches and letting the jar mature take most of the total time, but you don't need to do anything during those times. This recipe makes enough pickled peaches for 8 servings, and each serving is low in calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.