Pickled Peaches
MISS EDITH HENRY.
Eight pounds of peaches, four pounds of white sugar, one quart of
vinegar, one ounce of cinnamon, one ounce of cloves. Select large firm
freestone peaches, remove the skins and put into a jar. Put the sugar,
vinegar, and spices into a kettle, let it come to a boil, skim, and
pour over the fruit. The next day pour off the syrup and boil again and
pour over the peaches. Then the third day, put the fruit and all into
the kettle and boil until tender, or about ten minutes. If you use
ground spices put in cheese cloth bag.
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