Categories: Pickles 
      Yield: 1 servings 
  
      4 lb Peaches                             1 ts Allspice berries 
     15 oz White wine vinegar                  1 ea 4 inch cinnamon stick 
      6 ea Dried red chilies               1 1/2 lb Brown sugar 
      1 ts Cloves                          
  
  Scald, stone & slice the peaches.  Put the vinegar into the pan with the 
  remaining ingredients.  Stir over a low heat to dissolve the sugar.  Bring 
  the vinegar to a boil.  Cover & simmer for 15 minutes.  Put in the peaches 
  & simmer uncovered for 2 minutes.  Lift out the peaches with a slotted 
  spoon & place them in warmed pickling jars.  Boil the vinegar for 10 
  minutes to thicken it.  Pour the vinegar over the peach slices.  Cover 
  immediately & seal.  Let stand for 3 weeks before using. 
   
  Gail Duff, "A Book of Herbs & Spices"