Recipe - Pickled African Peaches

4 pound Slightly under ripe peaches
3 cup Sliced onions
1/3 cup Olive oil
1 tablespoon Turmeric
1 tablespoon Ground cumin
2 teaspoon Minced garlic
1 teaspoon Minced ginger
1 teaspoon Dried red pepper
One half teaspoon Pepper
One half teaspoon Ground cardamom
One half teaspoon Dry mustard
One fourth teaspoon Nutmeg
One fourth teaspoon Ground cloves.
2 cup White wine vinegar
2/3 cup Firmly packed brown sugar
2/3 cup White sugar

Haven't made this for a couple of years, but it's pretty tasty. 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 One half 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.

I don't remember where this came from, but I suspect that it was
either Gourmet or Sunset Magazine. In my handwritten copy it also
called for 2 teaspoons ground cumin as well as one tablespoon. I
omitted it above, but I think it should have been 2 teaspoons ground
coriander.

Posted by Stephen Ceideberg; May 2 1991.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip