Pickled Peaches Tennessee Style

• 8 lbs small peaches
• 1 gallon cold water
• 2 tablespoons pickling salt
• 2 tablespoons white vinegar
• 1 quart white vinegar
• 1 quart water
• 6 cups sugar
• 4 cinnamon sticks
• 2 tablespoons whole cloves
• 1 teaspoon ground ginger

1. Pour boiling water over the peaches, let them stand for several minutes, then drain and cover with cold water; slip off peels.
2. Combine the water, salt and vinegar and stir; dip the peaches in this liquid to prevent discoloration.
3. If peaches are large, cut into halves.
4. (The original says leave the pits in place, but I'm not sure why.)
5. Combine vinegar, 1 quart water, sugar, cinnamon, cloves and ginger in a large enamel or stainless steel pot and bring to a simmer.
6. Add the peaches and simmer, uncovered, about 5 minutes.
7. Remove with a slotted spoon.
8. You may have to work in batches.
9. Once all peaches are cooked, return them to the liquid, cover and let stand 8 -12 hours.
10. Remove the peaches from the liquid and bring the liquid to a boil.
11. Pack the peaches into clean pint jars, cover with boiling syrup.
12. Wipe rims clean and add sterile 2-piece lids.
13. Process in a hot water bath for 10 minutes.

peaches, gallon cold water, pickling salt, white vinegar, white vinegar, water, sugar, cinnamon sticks, whole cloves, ground ginger

Taken from www.food.com/recipe/pickled-peaches-tennessee-style-244255 (may not work)