4 lbs. peaches
4 1/2 c. sugar
1 1/2 c. cider vinegar
1 tbsp. whole allspice
2 tsp. whole cloves
2 (3 inch) cinnamon sticks

Peel peaches, placing them as they are peeled in slightly salted water, to prevent discoloring. In 5 quart kettle, combine sugar, vinegar, 3/4 cup water and the spices tied in a cheesecloth bag. Bring to a boil, add peaches, return to boil, reduce heat, simmer 10 minutes, or until tender. Turn into large bowl, refrigerate, covered overnight. Spoon peaches into 4 pint jars.

Remove spice bag, bring syrup to boil, pour over peaches, filling jars to 1/2 inch from top. Cover with lids, process in a boiling water bath, following manufacturer's directions for peaches. Makes 4 pints.