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LOCATION: Recipes >> Preserving >> Pickled Peaches 04

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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.

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