Wash and wipe the peaches. Put the sugar and vinegar in a saucepan and dissolve the sugar over gentle heat. Tie the spices into a piece of muslin, crush them, and suspend the muslin bag in the saucepan. Put in the fruit and simmer until tender but not soft. Drain the peaches with a slotted spoon and pack into preserving jars. Remove the spice bag, and boil the liquid for 10 minutes until syrupy. Cover the fruit and seal at once.
© 1978 Mary Norwak estate. All rights reserved.