Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Dark brown sugar |
| 2 cups | Cider vinegar |
| 2 tablespoons | Chili powder |
| 1 tablespoon | Salt |
| 2 tablespoons | Mustard seed |
| 1 | Onion; thinly sliced |
| 1 cup | Crystallized ginger; snipped in sm. pc. |
| 5 pounds | Ripe peaches |
In a large kettle, mix together the sugar and the vinegar and bring to a boiling point. Stir until sugar is dissolved. Add remaining ingredients except peaches and mix well.
To peel peaches, drop into a kettle of boiling water for 1 minute. Drain in a colander. Slip off skins. Halve, remove pits, chop coarsely. Stir into pot with other ingredients.
Simmer over low heat until thickened, about 1 hour, stirring frequently and gently. Fill hot sterilized jars. Water process for 15 minutes. Remove jars from hot water and cool on rack. Check seals, label promptly.
Recipe by: The Cook's Garden Cookbook Converted by MM_Buster v2.0l.