How to make it

  • Cut an "x" in the bottom end of the peaches. Drop in boiling water for 30 seconds. Remove and plunge in ice water. Slip off the skins with a paring knife.
  • Slice peaches into a large bowl.
  • Dissolve salt in 4 cups of water and pour over the peaches in a bowl. Cover tightly with clear wrap and let stand for 12 hours.
  • In a large saucepan, bring 1/4 cup of water, sugar, vinegar and garlic to a boil.
  • Add drained peaches and cook until they are clear about 35 to 40 minutes. Remove peaches from the syrup and reserve.
  • Stir in onions, raisins, lime juice, lime rind, ground ginger, pepper flakes to the boiling liquid. Cook until the mixture thickens about 15 minutes. Stir in the peaches off heat and add the crystyallized ginger.
  • Ladle into sterilized jars and seal immediately. Set aside to cool and store in a dark cool place.
  • Makes 5 1/2 pint jars.

Reviews & Comments 4

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    " It was excellent "
    tuilelaith ate it and said...
    Hey you got my ^5! Come join me in my new Chutney Group!
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  • thepiggs 9 years ago
    OMG...this sounds so good! It's going into my recipe stash for next year.
    Too bad I didn't see it this past season. This sounds really good!
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  • invisiblechef 10 years ago
    This sounds VERY good, thanks for sharing with us!
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  • jgpgarrett 10 years ago
    Sounds good - thanks!
    Was this review helpful? Yes Flag

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