Cooking Recipe Pickled Peaches - Martha Stewart Living
Recipe Ingredients
Directions
1. Wash 5 glass pint jars with lids in hot, soapy water and
rinsewell. (You can use canning jars and lids, but you don't have to.)
2. Combine vinegar, wine, sugar, and ginger in a saucepan and bring
to a boil.
3. Pack jars with peaches, leaving 1/4 inch of space beneath the rim.
Remove ginger from syrup; add to jars along with bay leaves.
4. Pour hot liquid over peaches, making sure they are completely
covered, leaving 1/2 inch of space beneath the rim of each jar. Place
lids on jars and let stand until cool. Store in the refrigerator;
serve within 2 to 3 days.
Martha Stewart Living/October/94 Scanned & edited by Di Pahl & <gg>