Pickled African Peaches

Directions

Sauté onions in olive oil for five minutes or until tender.

Add spices and sauté for 2 minutes.

Stir in vinegar and sugars, then simmer, partly covered for 15 minutes.

Blanch peaches slightly in boiling water for 1 minute.

Drain, peel pit and slice.

Add to onion mixture and simmer just until tender.

Transfer with slotted spoon to sterilized mason jar.

Reduce syrup over high heat to 1½ cups.

Add slowly to jars to almost cover fruit.

Stir. Fill jars slowly with syrup, cap loosely and cool.

Tighten caps and let stand in dark place at least 2 weeks.