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Pickled Peaches

2 pounds brown sugar 2 cups vinegar 1 ounce stick cinnamon 1/2 ounce whole cloves 4 quarts peaches Boil sugar, vinegar, cinnamon and cloves for 20 minutes. Dip peaches quickly in hot water; then rub off the fuzz with a cloth. Place a few peaches at a time in the syrup and cook until tender. Pack them into sterilized jars. Adjust the sterilized rubbers, and fill each jar to overflowing with hot syrup which has been strained. Put on sterilized covers and seal jars immediately.