|Yellow peaches will hold their color and |
flavor better than the white for canning/cooking
3 C. Malt Vinegar
1 Lemon, peeled and juiced
6 Allspice berries
1 Cinnamon Stick
4 lb Firm peaches, halved and pitted
Combine sugar and vinegar over low heat; stir until sugar dissolves.
Tie lemon peel, cloves, and allspice into a square of cheesecloth. Add to vinegar and sugar with peaches. Simmer just till peaches are tender, about 15 minutes.
Carefully remove peaches with a slotted spoon and arrange in warm sterilized jars.
Boil vinegar and sugar until thickened, about 10 minutes, and then pour over peaches. Add lemon rind, cloves, and cinnamon stick to jars for decoration. Allow to cool then seal. Store up to 2 months in the fridge.
Delicious plain or topped with raspberry sauce.