Pickled Peaches

2 lb. brown sugar 1 qt. vinegar 1 oz. stick cinnamon 4 qt. peaches 2 Tb. cloves

Boil the sugar, vinegar, and cinnamon together until they begin to look sirupy. Wash the peaches and rub off the fuzz. Stick one or two cloves into each peach, and drop the peaches into the sirup. Cook them until they may be easily pierced with a fork. Put them into jars, pour the sirup over them, filling each jar, and seal while hot. Allow the jars to cool and store. The peaches may be peeled if desired. It may also be more convenient to cook only part of the peaches in the sirup at one time, cooking the remainder after these have been taken out and put into jars.