Pickled Peaches

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   1. Peel the peaches by blanching them in boiling water until the skins slip off easily. As you peel them, stick a whole clove in the stem end, and drop them in the acidulated water to prevent browning.

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   2. Make a brine using the 4 cups sugar, 1.5 cups vinegar, and half cup water. Put the seasonings in a cheesecloth bag and add them to the brine, then bring to a rolling boil.

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   3. Drain the peaches and add them to the brine. Cover and boil 10 minutes. Remove from heat, and let stand overnight (8-12 hours) at room temperature.

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   4. Drain the peaches, reserving the brine. Remove the spices from the brine and bring to a boil again.

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   5. Pack peaches two per jar into heated pint jars, or 1 per jar into heated half-pint jars (this size is excellent for gifting them).

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   6. Pour brine over the peaches, making sure to leave a half inch head space. The peaches should be fully submerged.

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   7. Put on lids and process jars in a boiling water bath for 30 minutes.

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   8. Store away from sunlight or the peaches will lose their golden colours and turn an ugly brown.

No additional tips available.