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Pickled Peaches

Salads, Pickles, and Other Cold Foods

Pickled Peaches
2 pounds fresh peaches (about eight that are hard but with rosy color)
2 cups white rice vinegar
2/3 cup sugar
2 and 1/4 teaspoon salt
1. Wash and dry the peaches, do not slice or peel them.
2. In an oversized jar, put the vinegar, sugar and water and add three and three quarters of a cup cold water. Stir well, then add the peaches. Then cover the jar tightly and refrigerate for three days before using.
Note: These peaches will keep for at least six months in the refrigerator.

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