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.