Pickled Spiced Peaches
6 pounds fresh peaches
6 cups granulated sugar
2 cups cider vinegar
3 cinnamon sticks
Scald and peel fruit. Insert 2 cloves into each peach. In enamel kettle combine sugar, vinegar and cinnamon sticks and bring to a rolling boil. Add fruit and reduce to simmer, cooking for about 5 minutes or until slightly tender. Gently place peaches into hot sterilized quart jars, placing 1 stick of cinnamon into each jar. Pour hot cooking liquid into jars, leaving ½-inch headroom. Process jars in boiling water bath for 10 minutes. Allow to cool overnight in a draft-free area before tightening rings.
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