Preparation / Directions:
Scald, stone and 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 and simmer for 15 minutes. Put in the peaches and simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon and place them in warmed pickling jars. Boil the vinegar for 10 minutes to thicken it.
Pour the vinegar over the peach slices. Cover immediately and seal. Let stand for 3 weeks before using.
Gail Duff, "A Book of Herbs and Spices"
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