In a bowl, dissolve salt in 4 cups water. Pour over peaches, cover with plastic wrap and let stand at room temperature 12 hours; drain. In large saucepan, combine 1/4 cup water, sugar, vinegar and garlic; bring to boil. Add peaches; bring back to boil and cook, uncovered, 35 to 40 minutes, or until peaches are clear. Remove peaches from syrup and set aside. Into syrup, stir onion, raisins, lime juice, ginger and red pepper flakes. Continue to cok over medium heat about 15 minutes, or until mixture thickens. Return peaches to saucepan; add crystallized ginger. Heat through. Ladle into hot, sterilized Mason-type jars and seal with hot lids. Store in cool area. Makes 5 cups. (From The Toronto Star Cookbook).