Pickled Peaches

Blanch peaches in boiling water 30 seconds, then plunge into ice water.

Peel peaches and cut in half, removing pits.

Combine vinegar, sugar, cinnamon, cloves, allspice, and salt in large pot.

Bring to boil, stirring to dissolve sugar.

Add peach halves and simmer gently 5 minutes.

Remove peaches with slotted spoon and pack into hot sterilized jars.

Continue boiling syrup 5 more minutes.

Strain syrup and pour over peaches, leaving 1/2-inch headspace.

Seal and process in water bath canner 20 minutes.

Let stand 2 weeks before eating for best flavor.