Pickled Peaches.
10 lbs. fruit—pared.
4½ lbs. sugar.
1 quart vinegar.
Mace, cinnamon, and cloves to taste.
Lay the peaches in the sugar for an hour; drain off every drop of syrup, and put over the fire with about a cup of water. Boil until the scum ceases to rise. Skim; put in the fruit and boil five minutes. Take out the peaches with a perforated skimmer, and spread upon dishes to cool. Add the vinegar and spices to the syrup. Boil fifteen minutes longer, and pour over the fruit in glass jars.