Spiced Pickled Peaches

• 4 lb. granulated sugar
• 2 pints distilled malt vinegar
• thinly peeled zest 1</

Put the sugar into a preserving pan or large saucepan with the vinegar and leave to dissolve over a low heat. Tie the lemon zest, cloves, allspice, ginger and cinnamon in a muslin bag and add to the pan. Peel peaches, cut in half and remove stones. Put the prepared peaches into a weak salt and water solution to prevent them from browning. When they are all prepared, rinse in cold water and add