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Sweet Pickled Peaches

I cup water cup stick cinnamon cup whole cloves Remove the skins from the peaches by paring or by dipping in boiling water. Directions are given elsewhere. Have ready a syrup, made of the sugar, vinegar, and water; add the spices, then add a few of the peaches with one or two cloves pressed into each; let cook a moment, turning the peaches if necessary to soften all sides. Set the peaches in fruit jars. When all are cooked, reduce the syrup and with it fill the jars to overflow. Close the jars as in canning fruit.