Pickled Peaches Recipe

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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