| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pantry, Soup/stews, Pickles |
5 |
Pints |
INGREDIENTS
| 1 |
c |
White vinegar |
| 3 |
c |
Dry white wine |
| 1/2 |
c |
Sugar |
| 2 |
|
3-inch lengths fresh ginger, each peeled & cut into 5 thin slices |
| 3 |
lb |
Ripe peaches (about 8), unpeeled, cut into sixths |
| 5 |
|
Bay leaves |
INSTRUCTIONS
1. Wash 5 glass pint jars with lids in hot, soapy water and rinsewell. (You
can use canning jars and lids, but you don't have to.)
2. Combine vinegar, wine, sugar, and ginger in a saucepan and bring to a
boil.
3. Pack jars with peaches, leaving 1/4 inch of space beneath the rim.
Remove ginger from syrup; add to jars along with bay leaves.
4. Pour hot liquid over peaches, making sure they are completely covered,
leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars
and let stand until cool. Store in the refrigerator; serve within 2 to 3
days.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>
Posted to MM-Recipes Digest V4 #036 by John Merkel <jmerk@doitnow.com> on
Feb 3, 1997.
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”