Preparation:
Scald, stone and slice the peaches. Put the vinegar into the pan with the
remaining ingredients. Stir over a low heat to dissolve the sugar. Bring
the vinegar to a boil. Cover and simmer for 15 minutes. Put in the peaches and
simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon and
place them in warmed pickling jars. Boil the vinegar for 10 minutes to
thicken it. Pour the vinegar over the peach slices. Cover immediately and
seal. Let stand for 3 weeks before using. |
