PICKLED PEACHES.
227. Select ripe cling-stone peaches. To one gallon of good vinegar add four pounds of brown sugar; boil this for a few minutes, and take off any scum which may rise. Rub the peaches with a flannel cloth, to remove the down, and stick a clove in each; put them in glass or stone jars, and pour the liquor upon them boiling hot. When cold, cover the jars and let them stand in a cool place for a week or ten days, then pour off the liquor and boil it as before, after which return it, boiling, to the peaches, which should be carefully covered and stored away for future use.
If your peaches are very hard, boil them in water till tender, before you pickle them, and they will be fit for use almost immediately.