Peach Mangos

Ingredients

• Roll of Twine 
• One diced onion 
• Minced Clove of garlic 
• Fourteen free-stone peaches 
• One gallon of cold vinegar 
• One gallon of salt water 
• Fresh white mustard seed wet with vinegar for four hours 
• Half a cup of scraped horseradish 
• A teaspoon of powdered ginger 
• Four pods of red pepper 
• Two cups of vinegar 
• Six tablespoons of salad oil 

Directions

1. Steep 14 peaches in salt water for two days 
2. Rinse the peaches and cut a hole in them enough to get the seed out 
3. Put 12 peaches in cold vinegar 
4. Combine the mustard seed, horseradish, powdered ginger, red pepper pods, diced onion, garlic, and vinegar into a bowl 
5. Slice the remaining 2 peaches and put them into the spice mixture 
6.  Take the peaches out of the vinegar 
7. Stuff the cavity of each peach with the spice mixture [keep a quart of the vinegar] 
8. Tightly tie a piece of twine around each peach 
9. Boil a quart of vinegar and season with leftovers from the spice mix 
10. Put the peaches in the boiling vinegar for ten to fifteen minutes [until the center of the peach is hot]
11. Put the peaches into jars 
12. Fill each jar with the spiced vinegar and a tablespoon of salad oil 
13. Seal the jars tightly with a lid or by tying leather over it 

Source — La Cuisine Creole
Prepared by Chanel Beasley
Louisiana Anthology
January 4, 2024