Yield: 1 servings
|15 ounces||White wine vinegar|
|6 eaches||Dried red chilies|
|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"