Recipe - Pickled Peaches - Martha Stewart Living

7 pound Peaches, small
3 pound Sugar
1 One half cup Vinegar, cider
One half cup Water
1 teaspoon Cinnamon, ground
Cloves, whole

Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E.
Jefferson, Caroline Co., MD, per the HammondHarwood House Cookbook PICKLED
PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and
water and bring to a boil. Add enough peaches to be covered by syrup. Cook
until a straw pushes easily through to the pit. Pack into hot sterilized
jars, fill with hot syrup and seal the jars. Process 25 minutes in a
boiling water bath.

Makes about 3 quarts.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini