Let them stand in strong brine 8 days, changing it 3 times. Drain and lay in clear cold water for 1 day, then dry between the folds of a towel. Pack in glass jars with scalding vinegar which has been brought to a boil with a minced onion, a dozen whole cloves, a heaping tablespoonful of mustard seed and 4 blades of mace. Screw on the tops and do not use for a month or six weeks. Put sugar and vinegar together and boil, then add the fruit and let it come to a boil.
Next day drain off the liquor and boil again.
Do this 3 times and your pickles are delicious. Add cinnamon to the liquor and stick 2 or 3 cloves into each peach. Mix well with best cider vinegar, making it the consistency of thick catsup and fill jars, tying up closely. No cooking required. Dandy good just as it is.