Yellow Peach Pickle

In Hot Sauces by Dave DeWittLeave a Comment

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Pickles such as this one are commonly used in South Africa as a condiment to further spice up curries. Also serve as a relish with chicken, turkey, lamb, or fish.

Grilled-Peach-Halves-Stuffed-with-Cheese-and-Chipotle-Raspberry-Puree-150x150
Yellow Peach Pickle
Print Recipe
Heat Scale: Medium
Servings
2 pints
Servings
2 pints
Grilled-Peach-Halves-Stuffed-with-Cheese-and-Chipotle-Raspberry-Puree-150x150
Yellow Peach Pickle
Print Recipe
Heat Scale: Medium
Servings
2 pints
Servings
2 pints
Instructions
  1. Combine the peach nectar and vinegar with the peppercorns, coriander seeds, and whole allspice. tied loosely in a muslin bag for 10 minutes.
  2. Mix the allspice, salt, sugar, turmeric, curry powder, and cornstarch; add 1/2 cup of pickle mixture; blend and and add to pickle mixture. Cook until thickened, stirring constantly. Add onion, peaches, and chile pepper; cook for 10 minutes. Remove spice bag; fill pint jars and seal.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

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