Pickled african peaches

Yield: 1 servings

Measure Ingredient
4 pounds Slightly under ripe peaches
3 cups Sliced onions
⅓ cup Olive oil
1 tablespoon Turmeric
1 tablespoon Ground cumin
2 teaspoons Minced garlic
1 teaspoon Minced ginger
1 teaspoon Dried red pepper
½ teaspoon Pepper
½ teaspoon Ground cardamom
½ teaspoon Dry mustard
¼ teaspoon Nutmeg
¼ teaspoon Ground cloves.
2 cups White wine vinegar
⅔ cup Firmly packed brown sugar
⅔ cup White sugar

Haven't made this for a couple of years, but it's 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 1½ 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 don't 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.

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