A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). This recipe works for cling-stone peaches, damsons, plums, cherries, apricots, and other similar fruits.
Preserved exactly as written in the original source
To every quart of fruit, allow a cup of white sugar and a large pint of good cider vinegar, adding half an ounce of stick cinnamon
Modern guidance to help you succeed with this vintage recipe
The high acid environment from vinegar (pH 2-3) combined with sugar creates an inhospitable environment for spoilage bacteria while preserving fruit texture through osmosis. The sugar draws out moisture from the fruit cells while simultaneously being absorbed, creating a sweet-tart balance that prevents microbial growth. Cinnamon contains antimicrobial compounds that further enhance preservation while adding aromatic complexity.
This is a preservation recipe designed for long-term storage. The pickled fruit must cure for at least 2-3 weeks before serving to allow flavors to meld and fruit to fully absorb the brine. The flavor improves with age, reaching peak quality after 4-6 weeks.
Store in sterilized, sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3-4 weeks. Fruit should remain submerged in brine; if any mold appears on the surface, discard the entire jar. Properly processed pickles may last even longer but quality is best within the first year.
AI-generated tips from Chef Cecil's culinary database
This is a preservation recipe designed for long-term storage. The pickled fruit must cure for at least 2-3 weeks before serving to allow flavors to meld and fruit to fully absorb the brine. The flavor improves with age, reaching peak quality after 4-6 weeks.
Store in sterilized, sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 3-4 weeks. Fruit should remain submerged in brine; if any mold appears on the surface, discard the entire jar. Properly processed pickles may last even longer but quality is best within the first year.
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