Pickled Peaches

1. 1

   Use ripe firm fruit.

2. 2

   Scald and remove skins as you would tomatoes.

3. 3

   Stick 6 cloves in each peach.

4. 4

   Make syrup of vinegar and sugar; add cinnamon.

5. 5

   When boiling, add enough peaches to fill quart jars.

6. 6

   Cook until tender, but not broken.

7. 7

   Put in jars and fill with syrup.

8. 8

   Keep repeating the whole process, until you have used all the peaches and syrup.

9. 9

   (If you cook all the peaches at once, they will cook until done.)

* Per serving · 4 servings · Values may vary.

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