There is no recipe exactly, it's just a technique sort of, but it goes like this.
About a pint and a half of cider vinegar, another pint of water on the stovetop- add 4 cups of sugar to this and get it boiling.
While you're doing that, get another pot of plain water boiling to blanch the peaches in, and an ice bath with a generous amount of lemon juice to soak them in after.
Drop the peaches into the boiling water when it's ready, let them sit till they are good and hot- about 45 seconds or so- then set them into the ice bath. The skins should slip right off.
Press two whole cloves into the skinned peaches, but break the round head off each clove or they will make the syrup cloudy. Press one clove into each side of each peach.
Have some clean hot jars ready for the peaches (wide mouth unless your peaches are smallish like mine were).
Once the vinegar syrup has been boiling for about ten minutes or so, place the peaches into the pot with the syrup. You only need to keep them in there for a moment to get nice and hot, then remove each peach with a slotted spoon and put them into the jars.
Once all the jars are full, pour in the boiling syrup and add a stick of cinnamon if you like it.
Wipe the rims of the jars, and cover and seal them.
Great project for using up peaches, and easy way to avoid Chemistry homework for an hour or so.
When they're ready, we'll report back on how they turned out!
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