Start by bringing about 4 cups of water to a boil in a large pot or Dutch oven. Remove from the heat and drop in the peaches. Cover, and let stand 5 minutes. Using a slotted spoon or tongs, remove the peaches from the hot water and place in an ice-water bath. When cool, use a paring knife to remove the skin.

Bring 1-quart of white vinegar and 6 cups sugar to a boil in a large pot. Once boiling, bring to a simmer and reduce for 15 minutes. Meanwhile, place your spices (whole cloves, peppercorns, allspice) in a cheesecloth and tie with a string. Add to the vinegar mixture along with the cinnamon sticks.

Add half of the peaches into the vinegar mixture and cook 10 minutes. Remove peaches and repeat with the remaining peaches.

Spoon the peaches into sterile jars and top with remaining syrup. Wipe the jars clean and seal with lids and rings. Process in a hot water bath for 10 minutes to seal. Let sit for 6 hours until cool enough to handle and store in a cool, dark place for up to a year.