Pickled Peaches

• 4 (2-inch) sticks cinnamon
• 2 tablespoons whole cloves, crushed
• 2 quarts water
• 1 tablespoon non-iodized salt
• 1 tablespoon white vinegar
• 8 pounds firm, ripe small peaches
• 6 cups sugar
• 1 tablespoon ground ginger
• 1 quart white vinegar

1. Combine cinnamon and cloves; tie loosely in a cheesecloth bag. Set aside.
2. Combine water, salt, and 1 tablespoon vinegar in a large glass mixing bowl; stir well.
3. Peel each peach, and immediately drop into acidulated water. Set aside.
4. Combine sugar, ginger, and vinegar in a stainless steel stockpot, stirring until sugar dissolves. Bring to a boil; boil 5 minutes. Add spice bag.
5. Drain peaches; rinse in cold water, and drain well. Carefully add to boiling syrup mixture. Boil until peaches are tender, but not soft. Remove from heat; cover and let stand in a cool place overnight, allowing peaches to plump. Remove spice bag; discard.
6. Return peach mixture to a boil; remove from heat. Quickly pack peaches into hot sterilized jars; cover with hot syrup, leaving 1/3-inch head space. Remove air bubbles. Cover with metal lids, and screw bands tight. Process peaches in boiling-water bath 20 minutes.

cinnamon, whole cloves, water, noniodized salt, white vinegar, firm, sugar, ground ginger, white vinegar

Taken from www.myrecipes.com/recipe/pickled-peaches (may not work)