Yield: 1 servings
| Measure | 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"