Pickled Peaches

• 1 large can peach halves (in sweetened juice)
• 1/4 to 1/2 c. apple cider vinegar (dilute with water to taste)
• 1/4 c. brown sugar
• 1 tsp. whole cloves or 1/2 tsp. ground cloves
• 2 cinnamon sticks or 1 tsp. ground cinnamon

1. Drain peach juice into saucepan.
2. Add enough vinegar to bring to your own taste; should be tangy.
3. Add spices (the ground ones will darken the peaches, but tastes fine). Add sugar to taste. Simmer for 5 minutes.
4. Taste and adjust.
5. If too sour, add a little water to dilute vinegar.
6. Add peach halves and heat to boiling. Pack in a jar or plastic container.
7. A jar with lid works best.
8. Refrigerate for 1 week if whole spices were used, less if ground spices were used.
9. This recipe may also be made with fresh peaches, just add more sugar.

peach halves, apple cider vinegar, brown sugar, whole cloves, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=704289 (may not work)