Park View Picklefest

Peach Pickle

Ingredients:

• 5 lb (2.3 kg) peaches
• 1 tablespoon whole cloves
• 1 tablespoon allspice berries
• 3" (7.5 cm) cinnamon stick
• 2" (5 cm) root ginger
• Rind of half a lemon
• 2 lb sugar (900 g) sugar
• 1 pint ((570 ml) white wine vinegar

Method:

1. Peel, stone and half or quarter the peaches, depending on size.
2. Tie the cloves, allspice, cinnamon, ginger and lemon rind in a muslin bag.
3. Put the sugar and vinegar into a large stainless steel or enamelled pan and heat until the sugar has dissolved.
4. Bring the syrup to the boil, add the peaches and bag of spices.
5. Simmer for about 5 minutes or until the peaches are just soft.
6. Remove the peaches using a slotted spoon and pack them into clean, hot, sterilized jars.
7. Boil the syrup until it has reduced by about one.third.
8. Discard the bag of spices and pour the syrup over the peaches, allowing the syrup to penetrate through.
9. If necessary add more syrup until the jars are full.
10. Cover and seal.
11. Label with contents and date once the jars are fully cool.