Bring a large stockpot of water to a boil. While you wait for the water to boil, prepare an ice bath (a large bowl of ice water). Score the bottoms of the peaches with an “X”. When the water has boiled, submerge the peaches in the water for about 30 to 60 seconds (or a little longer if your peaches are underripe), until you see the skin starting to peel away. Remove the peaches and transfer them to the ice bath. Peel the skin away and let the peaches cool.

Place the cloves, sliced ginger and peppercorns in a muslin spice bag (or tie up in some cheesecloth).

Combine the sugar, vinegar, water, spice bag and cinnamon stick in a 3-quart saucepan and bring to a simmer for 5 minutes, stirring to dissolve the sugar. Add the peaches and simmer for 5 minutes.

Remove the peaches and allow them to cool to room temperature. When cool enough to handle, split the peaches in halves and then quarters, and place them into sterilized (SEE NOTE) pint or quart jars. Add a cinnamon stick from the stockpot to each jar.

Bring the liquid back to a boil and then spoon, ladle or pour the liquid over the peaches, leaving ½-inch of room at the top of the jar. Cover with the lids and let the jars come back to room temperature.

Keep in the refrigerator for up to 3 months.