Pickled Peaches

Directions

1. 1
   ["Peel the peaches: I like to peel them by hand with a vegetable peeler, because it can be difficult to peel unripe peaches using the boiling water method. But if you prefer you can dip them in boiling water, plunge them in ice water, and try to slip the skins off. If the peaches are too large to fit through the mouth of the jar, cut them in half. As you peel the peaches, place them in a pot with a half gallon of water and 4 tablespoons white vinegar to keep them from darkening.", "Using a double layer of cheesecloth, make a fairly large spice bag with the cinnamon sticks, cloves, allspice, peppercorns, chiles, and ginger.", "In a large stainless steel stock pot, combine the vinegar, water, sugar, and the spice bag. Bring to a boil over medium high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes, until the spices have infused the liquid. Add the peaches and simmer for 5 minutes (you may not be able to fit all the peaches in the liquid at one time - this is ok - just put as many peaches in at a time as you can, you want the peaches to be completely covered by the syrup, simmer for 5 minutes, then use a slotted spoon to remove them to a bowl and move on to the next batch).", "Once you have simmered all the peaches, return them all to the syrup in the large stock pot. Cover the pot and let stand on the counter overnight.", "The next day, bring the peaches and syrup to a boil over medium-high heat.", "Wash your jars - you will need wide mouth quart jars for these pickles. There is no need to sterilize the jars as you will be processing the pickles for more than 10 minutes.", "Remove the peaches with a slotted spoon, and pack in the wide mouth quart-sized jars (if you cut them in half, pack the peaches cavity-side down in the jar). Leave 1\" headspace. Ladle the hot syrup into the jars