4 lbs. peaches (16 med. size)
1 1/4 tbsp. pickling spice
1/2 tsp. BLAIR ginger
1/4 tsp. BLAIR cinnamon
1/2 tsp. ground cloves
2 qts. water
2 tbsp. vinegar
4 c. sugar
1 1/2 c. vinegar
3/4 c. water

Pour boiling water over peaches; let stand until skins slip off easily when dipped in cold water; peal. Pour on 2 quarts water with 2 tablespoons vinegar added. Combine sugar, 1 1/2 cups vinegar and 3/4 cup water. Add spices tied in a cloth bag. Bring to boil, add drained peaches, cover. Boil until tender, about 10 minutes.

Let stand overnight. Drain, saving liquid, remove spice bag. Pack peaches into hot pint jars. Bring syrup to boil and pour over peaches leaving 1/2 inch head space. Make certain peaches are covered with syrup. Adjust lids; process in boiling water bath for 30 minutes.