7 lb Peach

4 lb Brown sugar

1 qt Vinegar

1 t Cloves, whole

1 T Cinnamon, stick

1 t Allspice, whole

Tie spices in a bag and add to the vinegar. Bring to a boil and stir in the sugar. Scald and peel peaches leaving them whole. Drop peaches, a few at a time, into spiced liquid and cook until soft. Fill sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.