5 c. sugar
2 c. white vinegar
2 sticks cinnamon
2 tbsp. whole cloves
4 qt. peeled peaches

Cook sugar, vinegar and spices for 20 minutes. Drop in fruit a few at a time and cook until easily pricked with fork. Pack in hot sterilized jars. Add syrup to within 1/2 inch of top. Seal.

Makes 6 pints.