Pickled african peaches

4 lb Slightly under ripe peaches
      3 c  Sliced onions
    1/3 c  olive oil
      1 tb Turmeric
      1 tb Ground cumin
      2 ts Minced garlic
      1 ts Minced ginger
      1 ts Dried red pepper
    1/2 ts Pepper
    1/2 ts Ground cardamom
    1/2 ts Dry mustard
    1/4 ts Nutmeg
    1/4 ts Ground cloves.
      2 c  White wine vinegar
    2/3 c  Firmly packed brown sugar
    2/3 c  White sugar
 
  Haven't made this for a couple of years, but it's pretty tasty. Saute
  onions in olive oil for five minutes or until tender.  Add spices and
  saute for 2 minutes.  Stir in vinegar and sugars, then simmer, partly
  covered for 15 minutes.
  
  blanch peaches slightly in boiling water for 1 minute.  Drain, peel
  pit and slice.  Add to onion mixture and simmer just until tender.
  Transfer with slotted spoon to sterilized mason jar.
  
  Reduce syrup over high heat to 1 1/2 cups.  Add slowly to jars to
  almost cover fruit.  Stir.  Fill jars slowly with syrup, cap loosely
  and cool.
  
  Tighten caps and let stand in dark place at least 2 weeks.
  
  I don't remember where this came from, but I suspect that it was
  either Gourmet or Sunset Magazine.  In my handwritten copy it also
  called for 2 teaspoons ground cumin as well as one tablespoon.  I
  omitted it above, but I think it should have been 2 teaspoons ground
  coriander.
  
  Posted by Stephen Ceideberg; May 2 1991.