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Yellow Peach Pickle
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(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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