Pickled Spiced Peaches

6 pounds fresh peaches
Whole cloves
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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