Title: Pickled Peaches - Martha Stewart Living
Categories: Pantry Soup Pickle
Yield: 5 Pints

1	c	White vinegar
3	c	Dry white wine
1/2	c	Sugar
2		3-inch lengths fresh ginger, each peeled & cut into 5 thin s
3	lb	Ripe peaches (about 8), unpeeled, cut into sixths
5		Bay leaves

1. Wash 5 glass pint jars with lids in hot, soapy water and rinsewell. (You can use canning jars and lids, but you don't have to.)

2. Combine vinegar, wine, sugar, and ginger in a saucepan and bring to a boil.

3. Pack jars with peaches, leaving 1/4 inch of space beneath the rim. Remove ginger from syrup; add to jars along with bay leaves.

4. Pour hot liquid over peaches, making sure they are completely covered, leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until cool. Store in the refrigerator; serve within 2 to 3 days.

Martha Stewart Living/October/94 Scanned & edited by Di Pahl &

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