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Pickled Peaches

To seven pounds of fruit, allow three and a half pounds of sugar and one pint of vinegar, with spice to taste. Tie the spice in a bag and put it with the sugar into the kettle with the vinegar and let it boil up. Pour boiling water over the peaches, a few at a time, and quickly rub off the skins; lay them in the jar in which you are to keep them and pour over them the boiling syrup. The next day drain off the syrup, scald and pour back. Repeat this three times with an interval of two days between. Pears may be pickled in the same way, peeling carefully.