Pickled Peaches II
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
4 quarts (about 28) small ripe peaches
2 lbs sugar
1 lb light brown sugr
3 cps cider vinegar
4 (three-inch) sticks cinnamon
2 tbsp whole cloves
1 - Wash peaches and drain.
2 - Place a few at a time in a sieve or strainer, lower into kettle of boiling water for about 1 minute;
drain, rinse with cold water; remove skins.
3 - Boil sugars, vinegar and cinnamon together in agate or enamel kettle 15 minutes.
4 - Place 4 or 5 peaches in sirup at one time until all are added and cook 5 minutes, or until tender.
5 - Spoon peaches into hot, sterile glass jars; add a few cloves to each jar; fill to overflowing with hot juice.
6 - Seal at once.
Makes 4 quarts