I went on a shopping mission this week in search of yellow peaches and they are out of season…. that got me thinking that in most parts of Africa – peaches are not readily available unless in a tin. So I have adapted Mum’s recipe using tinned peaches and was really pleased with the result. This recipe makes 2 medium jars. This yellow peach pickle goes well with pork and chicken and with a cheese platter. A must have spicy condiment on the table with a buffet or picnic lunch.
- 2 Tins of peaches drained from the syrup
- 1 cup of peach syrup
- 1 cup onions cut in wedges
- 1 teaspoon green peppercorns or black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon allspice seeds or allspice if you cannot find the whole seed
- 1 teaspoon cloves
- 2 or 3 teaspoons medium curry to taste
- pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 2 teaspoons cornflour
- 2 cups vinegar
Mix in a glass bowl – vinegar , peppercorns, coriander seed, allspice,cloves, curry powder, salt, cinnamon, turmeric – mix a little of the vinegar mix with the cornflour and make a paste and add to the mixture in the bowl. This will thicken the syrup when it cooks.
Add ingredients to pot on a medium heat and bring to a boil. Add onions and cook until soft but still crunchy. About 10 minutes. Savoury pickle sauce should thicken ,then add the peaches and take off the stove .
Sterilise bottles in the oven and lids in boiling water on the stove. Add peaches to mixture and spoon into bottles. This recipe makes 2 medium bottles of pickle. I keep mine in the fridge.