Pickled Peaches - cooking recipe

Ingredients

8 qt. (1 peck) peaches
1 qt. cider vinegar
3 lb. light brown sugar
3 oz. stick cinnamon
whole cloves

Preparation

Use ripe firm fruit.
Scald and remove skins as you would tomatoes.
Stick 6 cloves in each peach.
Make syrup of vinegar and sugar; add cinnamon.
When boiling, add enough peaches to fill quart jars.
Cook until tender, but not broken.
Put in jars and fill with syrup.
Keep repeating the whole process, until you have used all the peaches and syrup.
(If you cook all the peaches at once, they will cook until done.)