YELLOW PEACH PICKLE
1 teaspoon peppercorns
1 teaspoon coriander seed
1 teaspoon whole allspice
2/3 cup peach nectar (available canned in supermarkets)
1 cup vinegar
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon turmeric
1 teaspoon Malawi Curry Powder
1 teaspoon cornstarch
1/2 cup chopped onion
8 ripe peaches, peeled, pitted, and sliced
2 jalapeno chiles, seeds and stems removed, chopped
Tie the peppercorns, coriander seeds, and allspice together loosely
in a muslin bag. Combine the peach nectar and vinegar, and soak
the muslin bag in the liquid for 10 minutes.
Mix the salt, sugar, turmeric, curry powder, and cornstarch. Add
1/2 cup of pickle mixture (the spiced peach nectar and vinegar)
and blend, then add to the pickle mixture, leaving the spice bag
in. Cook in a saucepan until thickened, stirring constantly.
Add the onion, peaches, and chile pepper; cook for 10 minutes.
Remove the spice bag, then pour the mixture into pint jars and
Yield : 2 pints