4 qts. peaches
6 c. sugar
3 c. cider vinegar
6 (2 inch) pieces cinnamon
4 tsp. whole cloves

Dip peaches in boiling water for about 1/2 minute. Rinse with cold water, and remove peel. Boil sugar, vinegar and cinnamon together for 20 minutes. Place peaches in the syrup and cook until tender. Pack into hot, sterilized jars, placing 1 teaspoon cloves in each jar. Fill jars to top with hot syrup and seal.