12 to 16 medium-sized peaches

Whole cloves

2 cups cider vinegar

2 cups granulated sugar

6 sticks cinnamon

Use firm but ripe peaches. Clingstones are best for pickles, but if Elbertas are used, dip in boiling wter to loosen skins, then remove skins and leave fruit whole. Pare any other variety thinly. Stick each peach with 4 to 5 cloves and drop immediately into boiling hot syrup, made of the vinegar, sugar and stick cinnamon. Bolil gently until peaches are tender, 8 to 10 minutes. Pack into hot sterile jars. Add hot syrup to come to within 1/4-inch of top, then seal. Use same method for peeled Seckel pears. 2 quarts. Chill before serving.