Clingstones are best for pickling, but freestone peaches may be used. 2 sticks cinnamon 1 tbsp. whole allspice 1 tbsp. whole cloves 2 c. sugar 2 c. water 3 c. vinegar 24 sm. firm, ripe, peeled peaches 2 c. sugar 1 to 2 c. sugar

Tie spices in a cheesecloth bag. Add spice bag, 2 cups sugar and water to vinegar. Bring to boiling, add peaches a few at a time; simmer until thoroughly heated. Carefully remove peaches. Repeat until all peaches have been heated. Pour boiling syrup over peaches; cover and let stand 3 to 4 hours. Carefully remove peaches from syrup. Add 2 cups sugar to the syrup and heat to boiling. Pour over peaches; cover and let stand 12 to 18 hours in a cool place. Pack peaches into hot jars, leaving 1/4 inch head space. Add remaining 1 to 2 cups sugar to syrup. Bring to boiling, pour over peaches, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 15 minutes in boiling water bath. 6 pints.