3 lb. peaches
4 c. sugar
1 pt. vinegar
1 c. water
2 oz. stick cinnamon
1 oz. whole cloves
1/2 oz. whole ginger

Blanch peaches for 1 minute in boiling water. Plunge into cold water to cool, then peel. Freestone peaches can be pickled whole or split to remove seed. Make syrup by boiling 2 cups sugar, the water, vinegar and spices (in bags) for 3 minutes. If peaches are halved boil for 1 minute. Add remainder and cook until tender, but not mushy. Cover and let stand for a day. Drain off syrup and reheat. Pack in hot jars. Cover with hot syrup. Process pints for 15 minutes below boiling point. Then seal. Pears and large apples can be pickled in same manner.