| 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
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