Fran's Pickled Peaches

Makes about 4 quarts

1 peck small peaches

Whole cloves (3 cloves per peach)

1 quart white distilled vinegar

7 cups sugar

6- 2-inch cinnamon sticks

1. Rub peaches with a clean cloth to remove fuzz. Remove the heads from the cloves, to prevent the syrup from darkening.  Stick three cloves into each peach.

2. Heat vinegar, sugar, and cinnamon sticks to boiling in large saucepan. Simmer 10 minutes.

3. Add enough peaches to fill a jar, and simmer until they are hot. Remove peaches and place into sterilized quart jars; cover jars with lids to keep warm, but do not seal. Repeat for all peaches.

4. When all peaches are cooked, boil the syrup for about 10 minutes. Pour boiling syrup into jars with peaches; seal immediately according to standard canning directions. (wipe mouth of jars, use clean hot lids and bands, etc.)

© Kelly's Cookbook 2017