Pickled Peaches

1 qt. white vinegar
6 lbs. sugar
1 tbsp. ground cloves
4 whole sticks cinnamon
6 qts. (12 lb.) sm. whole peaches

Cook vinegar and sugar together to make syrup. Tie cloves in muslin bag and drop into syrup. Add cinnamon sticks.

Cook peeled peaches, a few at a time, in hot syrup until tender, remove.

Repeat until all fruit is cooked. Bring syrup to a boil; remove from heat. Add cooked fruit. Cover and let stand overnight.

Next day remove and discard muslin bag, pack peaches in clean quart jars to within 1/2 inch of top.

Cover with syrup, put on lids and process in hot water-bather at simmering temperature (180 degrees) 20 minutes.

Makes about 4 quarts.

Whole cloves may be used instead of ground.

• 1 gallon fruit
• 4 cups sugar
• 2 cups vinegar
• 2 sticks cinnamon
• 1/2 tablespoon whole cloves

1. Select fruit and wash.
2. Prepare syrup - combine sugar, vinegar and spices. Bring to boil and let simmer while preparing fruit.
3. Peel peaches or pears. Pears - halve and core.
4. Drip fruit, a few pieces at a time into syrup. Cook till tender, but not broken or mush.
5. Place in hot jars. Fill to 1/2 inch of top. Cover fruit with boiling syrup.
6. Put lids on jars. Process in boiling water bath 10 to 15 minutes.