Pickled Peaches I
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 lbs (7 or 8) ripe peaches
1 lb sugar
1 cp white or cider vinegar
1 cp water
2 (three-inch) sticks cinnamon
1 - Scald peaches; pull skins off; leave whole and stick each with a clove
2 - Combine sugar, vinegar, water, 6 cloves, and cinnamon in agate or enamel kettle.
3 - Boil 5 minutes, covered.
4 - Add peaches, a few at at time; continue boiling gently until peaches are soft, about 15 to 20 minutes.
5 - Spoon peaches into hot sterile glass jars.
6 - Pour sirup over peaches to fill jars; seal at once.
7 - Let stand a fwew weeks before using.
Makes 2 pints