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Pickled Peaches

For sufficient for a two-gallon jar use twenty-five pounds of peaches and twelve pounds of sugar. (Rub the fuzz from the peaches with crash.) In the preserving kettle place two and one half quarts of vinegar with a handful of stick cinnamon, gradually adding the sugar until all is dissolved and boiling. Place the peaches, a few at a time, in this and when they are done skim them out and place in a stone jar. Boil down the syrup a little longer, then pour over the peaches and place a weight on them. In three days pour off the syrup and boil down till quite thick. The peaches will by this have shrunk so that they will easily go into a two gallon jar. Pour the thick syrup over them; place plate on top and tie down with heavy paper. Cloves may be used instead of cinnamon or a mixture of spices as liked.