PICKLED PEACHES
- 2 pounds brown sugar
- 2 cups vinegar
- 1 ounce stick cinnamon
- ½ ounce whole cloves
- 4 quarts peaches
Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in hot water then rub off the fuzz with a cloth. Cook a few peaches at a time in the syrup, cook until tender. Pack in sterilized jars. Adjust sterilized rubbers, and fill each jar to overflowing with hot strained syrup. Seal jars immediately.