Peach Mangoes

Ingredients

• 2 dozen large peaches
• 2 pounds brown sugar
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 4 ounces grated horseradish
• 4 ounces white mustard seed
• 1 ounce powdered cinnamon
• ½ ounce ground cloves
• ½ ounce ground mace
• ½ ounce ground turmeric
• Salad oil, as needed
• Cold vinegar, for covering
• 2 tablespoons salad oil, for each jar

Directions

1. Prepare a brine as directed in the recipe for pickled peaches.

2. Choose fresh, sound peaches and brush them with a soft brush.

3. Soak the peaches in cold brine for three days.

4. Remove the peaches from the brine and cut a piece out of the top of each one.

5. Carefully remove the stone without enlarging the hole.

6. In a bowl, mix together brown sugar, onion, garlic, horseradish, mustard seed, cinnamon, cloves, mace, and turmeric.

7. Moisten the mixture with sufficient salad oil.

8. Fill each peach with the mixture and close the cut with a piece of peach.

9. Sew or tie the cut closed.

10. Place the stuffed peaches into glass jars and cover them with cold vinegar.

11. Add 2 tablespoons of salad oil to each jar and seal them airtight.