Pickled peaches are a traditional holiday dish from my mother's family, served at both Thanksgiving and Christmas. They're sweet and spicy and tart all at once, and they go wonderfully with both turkey and roast beef. To me, they exemplify the best of the holidays — plus they are a cinch to make!
1 large (28 ounce) can cling peach halves in heavy syrup
1/2 cup cider vinegar
1/2 cup white sugar
1 stick cinnamon
8 whole cloves
Drain peaches, reserving syrup. Measure 1 cup syrup (discard any extra) and put syrup in saucepan with vinegar, sugar, cinnamon and cloves. Bring to a boil, stirring often to dissolve and simmer 2 minutes. Pour over peaches in nonreactive storage container (sturdy plastic, a glass mixing bowl, etc.), cover and refrigerate at least 24 hours before serving. Three days is better.