14 firm clingstone peaches
1 c. vinegar
2 1/2 c. sugar
28 cloves

Peel peaches and stick two cloves in each one. Mix vinegar and sugar in large container and bring to a good boil. Add peaches one at a time until all 14 are in top. Cook until tender when tested with a fork. Put in sterilized jars, cover with syrup and seal.