Categories: Pickles, Jams 
      Yield: 3 servings 
  
      7 lb Peaches, small 
      3 lb Sugar 
  1 1/2 c  Vinegar, cider 
    1/2 c  Water 
      1 ts Cinnamon, ground 
           Cloves, whole 
  
  Contributed to the echo by: Sam Waring Originally from: Mrs. Donald E. 
  Jefferson, Caroline Co., MD, per the Hammond-Harwood House Cookbook PICKLED 
  PEACHES Peel peaches and stick a clove in each. Mix the sugar, vinegar and 
  water and bring to a boil. Add enough peaches to be covered by syrup. Cook 
  until a straw pushes easily through to the pit. Pack into hot sterilized 
  jars, fill with hot syrup and seal the jars. Process 25 minutes in a 
  boiling water bath. 
   
  Makes about 3 quarts.