Sweet Pickled Peaches

Peel peaches or, dip peaches quickly in hot water, then rub off the 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.