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Pickled African Peaches

(1 Votes)


  • 4 pounds slightly under ripe peaches
  • 3 cups sliced onions
  • 1/3 cup olive oil
  • 1 Tbsp turmeric
  • 1 Tbsp ground cumin
  • 2 tsps minced garlic
  • 1 tsp minced ginger
  • 1 tsp dried red pepper
  • 1/2 tsp pepper
  • 1/2 tsp ground cardamom
  • 1/2 tsp dry mustard
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 cups white wine vinegar
  • 2/3 cup firmly packed brown sugar
  • 2/3 cup white sugar

Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks.

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