| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veg01 | 20 | servings | |
INGREDIENTS
| 3 | c | Dark brown sugar |
| 2 | c | Cider vinegar |
| 2 | tb | Chili powder |
| 1 | tb | Salt |
| 2 | tb | Mustard seed |
| 1 | Onion; thinly sliced | |
| 1 | c | Crystallized ginger; snipped in sm. pc. |
| 5 | lb | Ripe peaches |
INSTRUCTIONS
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.
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