Hill Country Pickled Peaches

Directions

Combine all the ingredients in a heavy saucepan.

Bring the mixture to a rolling boil over high heat.

Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften.

Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.

Prepare quart canning jars according to the manufacturer’s directions.

Return the pan to the stove and bring the mixture back to a boil.

Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars.

Leave about ½-inch of headspace in each jar.

Process the jars for 20 minutes.

For the best taste, store the peaches for at least 2 weeks before serving them.