Cocohon's Pickled Peaches

• 4 sticks cinnamon
• 2 tablespoons cloves, whole, crushed
• 3 tablespoons black peppercorns
• 1 bird chile, whole dried (1 teaspoon chile flakes)
• 2 tablespoons ginger, grated fresh
• 6 cups sugar
• 1 quart white vinegar
• 8 lbs peaches, peeled, halved (small to medium )

1. Tie spices in a cheesecloth bag.
2. Combine sugar, vinegar, and spice bag in a large sauce pot; boil 5 minutes.
3. Cook peaches in this boiling syrup until they can be pierced with a fork, but are not soft.
4. Remove from heat and allow peaches to sit in pickling liquid overnight to plump.
5. The next day, bring mixture back to a boil.
6. Remove spice bag.
7. Pack peaches into hot sterilized jars, leaving 1/4-inch head space.
8. Ladle hot liquid over peaches, leaving 1/4-inch head space.
9. Remove air bubbles.
10. Adjust two-piece caps.
11. Process 20 minutes in a boiling-water bath.

cinnamon, black peppercorns, bird chile, ginger, sugar, white vinegar, peaches

Taken from www.food.com/recipe/cocohons-pickled-peaches-368507 (may not work)