Pickled Peaches
8 lbs of peaches
50 whole cloves
1 qt of vinegar
2 lbs sugar
a few sticks of cinnamon
Peaches Peel 8 lbs of peaches and drop into cold water to preserve color. Stick several whole cloves into each peach. Boil 1 qt of vinegar, 2 lbs sugar with a few sticks of cinnamon. Then put in peaches, and cook until fruit looks tender but does not break. Pack peaches in jar, cover with syrup. Seal and place in dark location.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE
AMERICAN COOPERATIVE JOURNAL, SEPTEMBER 1921