Pickled African Peaches

Pickled African Peaches Ingredients

4 lb Slightly under ripe peaches	1/2 ts Pepper
3 c Sliced onions	1/2 ts Ground cardamom
1/3 c Olive oil	1/2 ts Dry mustard
1 tb Turmeric	1/4 ts Nutmeg
1 tb Ground cumin	1/4 ts Ground cloves.
2 ts Minced garlic	2 c White wine vinegar
1 ts Minced ginger	2/3 c Firmly packed brown sugar
1 ts Dried red pepper	2/3 c White sugar

Instructions for Pickled African Peaches

Havent made this for a couple of years, but its pretty tasty. 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 dont 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 tablespoon. I omitted it above, but I think it should have been 2 teaspoons ground coriander. Posted by Stephen Ceideberg; May 2 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Main Ingredient: PickleCuisine: African

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