Pickled African Peaches

• 4 pounds peaches slightly under ripe
• 3 cups onions sliced
• 13 cup olive oil
• 1 tablespoon turmeric
• 1 tablespoon cumin ground
• 2 teaspoons garlic minced
• 1 teaspoon ginger minced
• 1 teaspoon red hot chili pepper, dried
• 1/2 teaspoon black pepper
• 1/2 teaspoon cardamom seeds ground
• 1/2 teaspoon dry mustard
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves, ground
• 2 cups white wine vinegar
• 23 cup brown sugar firmly packed
• 23 cup sugar white

1. Saute onions in olive oil for five minutes or until tender.
2. Add spices and saute for 2 minutes.
3. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes.
4. Blanch peaches slightly in boiling water for 1 minute.
5. Drain, peel pit and slice.
6. Add to onion mixture and simmer just until tender.
7. Transfer with slotted spoon to sterilized mason jar.
8. Reduce syrup over high heat to 1 1/2 cups.
9. Add slowly to jars to almost cover fruit.
10. Stir.
11. Fill jars slowly with syrup, cap loosely and cool.
12. Tighten caps and let stand in dark place at least 2 weeks.

peaches, onions, olive oil, turmeric, cumin ground, garlic, ginger, red hot chili pepper, black pepper, cardamom seeds ground, dry mustard, nutmeg, white wine vinegar, brown sugar, sugar white

Taken from recipeland.com/recipe/v/pickled-african-peaches-32669 (may not work)