12 to 16 med. sized peaches
Whole cloves
2 c. cider vinegar
2 c. sugar
6 sticks cinnamon

Use firm, but ripe peaches. Pare thinly, stick each peach with 4 to 5 cloves and drop immediately into boiling hot syrup, made of the vinegar, sugar and stick cinnamon. Boil gently until peaches are tender, 8-10 minutes. Pack into sterile jars. Add hot syrup to come within 1/4 inch of top, then seal. Use same method for peeled pears.