Name: 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

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