Gingery Pickled Peaches
Last weekend, I taught a canning and preserving workshop at the Omega Institute in the Hudson Valley. On my drive up there, my car was packed to the gills with
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Ingredients
- 4 pounds peaches
- 1 1/2 cups apple cider vinegar
- 3/4 cup filtered water
- 1 1/2 cups granulated white sugar
- 3 inches fresh ginger (sliced)
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