Preserving: Pickled Peaches 04 by Recipe Cottage

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	Pickled Peaches 04

		PICKLED AFRICAN PEACHES 4 lb slightly under ripe peaches 3 cups sliced onions 1/3 cup olive oil 1 Tbsp turmeric 1 Tbsp ground cumin 2 tsp minced garlic 1 tsp minced ginger 1 tsp dried red pepper 1/2 tsp pepper 1/2 tsp ground cardamom 1/2 tsp dry mustard 1/4 tsp nutmeg 1/4 tsp ground cloves 2 cups white wine vinegar 2/3 cup firmly packed brown sugar 2/3 cup white sugar 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.