8 lbs. peeled peaches (small to medium sized)
1 tbsp. ginger
1 1/2 lbs. white sugar
1 1/2 lbs. brown sugar
1 qt. vinegar
4 sticks cinnamon (2 inches long)
2 tsp. mixed pickling spice
Whole cloves

Wash and peel peaches with a sharp knife and drop into a cold salt and vinegar water solution (2 tablespoons each of salt and vinegar per gallon of water). Dissolve sugars in vinegar in preserving kettle and put on range to heat. Boil 5 minutes and skim. Tie all spices except whole cloves in cheese cloth, add to liquid. Wash salt/vinegar water off peaches and drain well. Stick one whole clove into each peach, drop into boiling syrup and cook until they can be pierced with a fork, but not soft. Remove from range and allow peaches to set in syrup overnight to plump. Bring to a boil and pack into hot jars, leaving 1/2 inch head space. Cover with syrup. Process for 20 minutes in boiling water bath. Cool and store. Makes about 6 pints.