Sweet Pickled Peaches.
To seven pounds of peaches allow three and three-quarter pounds of sugar, one quart of vinegar, two ounces of cloves, and two ounces of stick-cinnamon. Pare the peaches, and stick one or two cloves into each one. Boil the sugar and vinegar, with several sticks of cinnamon, for five minutes, then put in the peaches. When cooked till thoroughly done, take them out. Boil the sirup, reducing it to nearly half, and pour it over the peaches.