Ingredients

3C      Sugar

2C      Distilled white vinegar

12      Stick Cinnamon

36      Whole cloves

18       Soft peaches

Process

In a large, nonreactive (stainless steel) stockpot over medium heat, bring 1 cup water, sugar, vinegar, 6 cinnamon sticks, and 18 cloves to a boil, stirring  to dissolve sugar.

Reduce heat to medium-low and add peaches.

Gently simmer, without reaching a boil, until peaches are heated through and a fork pierces the fruit with no resistance, 10 to 15 minutes.

Using a slotted spoon, divide peaches among 6 sterilized 1-pint canning jars, placing peaches cavity side down.

 Add 1 of the remaining cinnamon sticks and 3 of the remaining cloves to each jar. Ladle cooking liquid into jars, filling each to within 1/2 inch of rim.

Wipe the lip of each jar rim with a clean, wet cloth to remove any syrup or bits of fruit; then top each jar with a flat lid and screw on a threaded ring band without tightening completely.

Roll jars on their sides to release any air bubbles that might be trapped in peach cavities; turn upright.

Remove ring bands and lids, and add more cooking liquid, if needed because of settling, to fill jars to within 1/2 inch of rim. Replace lids and threaded ring bands, tightening completely to seal.

Store pickled peaches in refrigerator for up to 8 weeks.