| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pickles, Preserves |
1 |
Servings |
INGREDIENTS
| 4 |
lb |
Peaches |
| 15 |
oz |
White wine vinegar |
| 6 |
|
Dried red chilies |
| 1 |
ts |
Cloves |
| 1 |
ts |
Allspice berries |
| 1 |
|
4 inch cinnamon stick |
| 1 1/2 |
lb |
Brown sugar |
INSTRUCTIONS
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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