jophan's Pickled Peaches

• 4 lb. Peaches
• 3 lb. brown sugar
• 1 c. white vinegar
• 1 T. cinnamon
• 1 T. whole cloves
• 1 tsp. ginger
• 1 tsp. salt
• 1/8 tsp. cayenne pepper

Boil brown sugar and vinegar. Scald peaches, remove skins and cook in syrup. Tie spices into cheesecloth and add to fruit. Cook until peaches are tender. Pour into stone jars.

Daily for a week, drain the syrup into a saucepan, re-heat to boiling and pour it over the fruit again.

Used as a relish with roast meats.