66 sm. peaches, peeled
8 c. sugar
4 c. cider vinegar
6 sticks cinnamon

Cook for 10 minutes.

66 whole cloves (1 in each peach)

Boil a few peaches at a time until tender, about 12-15 minutes. (Use a heavy kettle.) Put 6 peaches in each pint jar, cover with boiling syrup. Leave 1 inch in top of jar. Seal.