Pickled Peaches Supreme

• 6 c sugar
• 4 c vinegar
• 1 T whole cloves
• 1 T whole allspice
• 3 sticks cinnamon
• 1 t salt
• 1/2 t ginger
• 1/2 t mace
• 8 pounds small, firm, ripe peaches

1. 1. Combine sugar and vinegar in large kettle.
2. 2. Tie cloves and allspice in a cheesecloth bag; add to vinegar mixture, along with cinnamon, salt, ginger and mace. Bring to a boil. Stir until sugar is dissolved. Simmer 1/2 hour.
3. 3. Remove peach skins: Dip peaches in boiling water until skin slips off easily, then immediately dip them in cold water. Remove skins.
4. 4. Add several peached at a time to boiling syrup; boil for 5 minutes.
5. 5. Pack hot peaches and cinnamon stick in hot sterilized jars. Cover with hot syrup and seal.
6. 6. Process in hot water bath for 20 minutes.

sugar, vinegar, t, t, cinnamon, salt, ginger, mace, peaches

Taken from www.epicurious.com/recipes/member/views/pickled-peaches-supreme-51167831 (may not work)