Ingredients Jump to Instructions ↓

  1. 4 lb Slightly under ripe peaches

  2. 3/4c Firmly packed brown sugar

  3. 2 c White wine vinegar

  4. 1/4ts Ground cloves.

  5. 1/4ts Nutmeg

  6. 1/2ts Dry mustard

  7. 1/2ts Ground cardamom

  8. 1/2ts Pepper

  9. 1 ts Dried red pepper

  10. 1 ts Minced ginger

  11. 2 ts Minced garlic

  12. 1 tb Ground cumin

  13. 1 tb Turmeric

  14. 1/3c Olive oil

  15. 3 c Sliced onions

  16. 3/4c White sugar

Instructions Jump to Ingredients ↑

  1. + Directions : Pickled African Peaches Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks. I don't remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one table- spoon. I omitted it above, but I think it should have been 2


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