Ingredients

10 pounds peaches

1 pint apple cider vinegar

4 pounds dark brown sugar

1 ounce stick cinnamon

Whole Cloves

Directions:
Peel peaches or, dip peaches quickly in hot water, then rub off fur with a towel. Stick each peach with three or four cloves. Cover peaches with brown sugar and let stand overnight.

Drain off syrup. Combine with vinegar and cinnamon. Bring to a boil. Put into syrup, and cook 20 minutes (until soft). As peaches are cooked, pack into hot, sterilized jars. When all peaches are cooked, pour syrup into jars, leaving 1/4 inch headspace.

Seal at once. Great with ham, poultry, game. See manufacturer's directions for sealing, pickling.

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