Pickled Peaches and Golden Raisins

• 6 very firm yellow or white peaches (2 lb., 6 oz.)
• 1 cup unseasoned rice vinegar
• 1/4 cup fresh lemon juice
• 1/4 cup honey
• 3 thin slices fresh ginger
• 1 tsp. ground cumin
• 1 tsp. kosher salt
• 3 cloves
• 3/4 cup golden raisins

1. Bring large pot of water to a boil.
2. Score X on bottom of each peach, and dunk fruit in boiling water 30 seconds.
3. Transfer to plate, and cool until easy to handle.
4. Peel peaches, remove pits, and cut into 1-inch chunks.
5. Combine vinegar, 1 1/2 cups water, lemon juice, honey, ginger, cumin, salt, and cloves in medium saucepan; bring to a boil over high heat.
6. Remove from heat, cover, and let spices steep in vinegar mixture 45 minutes.
7. Remove ginger slices and cloves from vinegar mixture, and set aside.
8. Meanwhile, stir together peaches and raisins in bowl.
9. Divide fruit among 3 clean 1-pt.
10. jars.
11. Place 1 ginger slice and 1 clove in each jar.
12. Return vinegar mixture to a boil.
13. Pour hot liquid over fruit, making sure to completely cover all peach chunks.
14. Discard or repurpose unused brine.
15. Close lids on jars, and cool on wire rack.
16. Let fruit marinate 1 day at room temperature before serving.
17. Store in refrigerator.

peaches, rice vinegar, lemon juice, honey, thin slices fresh ginger, ground cumin, kosher salt, cloves, golden raisins

Taken from www.vegetariantimes.com/recipe/pickled-peaches-and-golden-raisins/ (may not work)