Hands-on Time
1 Hour 10 Mins
Total Time
1 Hour 45 Mins
Yield
Makes about 10 (8-oz.) jars

How to Make It

Bring water, sugar, vinegar, gin, salt, mustard seeds, celery salt, dried crushed red pepper, and crushed bay leaves to a boil in a Dutch oven over medium-high heat. Add Vidalia onions, peaches, and garlic; boil, stirring occasionally, 15 minutes. Let mixture cool completely (about 2 hours). Store in airtight containers in refrigerator up to 2 weeks.

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