2.5 kg peaches
2 tsp black peppercorns (lighly bruised)
1 tsp pimento berries (lighly bruised)
4 cm piece fresh ginger peeled and sliced
500 mL vinegar; red wine, apple cider or a combination of both
500 mL good quality white wine vinegar
2 cinnamon stciks
1 kg brown sugar
Zest the orange and lemon and place in preserving pan with all ingredients except the peaches and simmer gently until the sugar dissolves. Switch off heat and allow to infuse until the liquid cools.
Halve the peaches and pack into #31 bottles. Ladle in cooled pickling liquid leaving a 12 mm headpsce free from fruit and liquid. Seal with ring, s/s lid and clip. Process as per Fowlers Preserver type.