Pickled peach slices
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Peaches |
| 15 | ounces | White wine vinegar |
| 6 | eaches | Dried red chilies |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Allspice berries |
| 1 | each | 4 inch cinnamon stick |
| 1½ | pounds | Brown sugar |
Scald, stone & slice the peaches. Put the vinegar into the pan with the remaining ingredients. Stir over a low heat to dissolve the sugar. Bring the vinegar to a boil. Cover & simmer for 15 minutes.
Put in the peaches & simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon & place them in warmed pickling jars.
Boil the vinegar for 10 minutes to thicken it. Pour the vinegar over the peach slices. Cover immediately & seal. Let stand for 3 weeks before using.
Gail Duff, "A Book of Herbs & Spices"
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