Yellow Peach Pickle
Ingredients
- 1 teaspoon peppercorns
- 1 teaspoon coriander seed
- 1 teaspoon whole allspice
- 2/3 cup peach nectar (available canned in supermarkets)
- 1 cup vinegar
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 1/2 teaspoon turmeric
- 1 teaspoon Malawi Curry Powder
- 1 teaspoon cornstarch
- 1/2 cup chopped onion
- 8 ripe peaches, peeled, pitted, and sliced
- 2 jalapeno chiles, seeds and stems removed, chopped
Instructions
(South Africa). Tie the peppercorns, coriander seeds, and allspice together loosely in a muslin bag. Combine the peach nectar and vinegar, and soak the muslin bag in the liquid for 10 minutes. Mix the salt, sugar, turmeric, curry powder, and cornstarch. Add 1/2 cup of pickle mixture (the spiced peach nectar and vinegar) and blend, then add to the pickle mixture, leaving the spice bag in. Cook in a saucepan until thickened, stirring constantly. Add the onion, peaches, and chile pepper; cook for 10 minutes. Remove the spice bag, then pour the mixture into pint jars and seal. Yield : 2 pints
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