Step 1

Fill a large pot with water, and bring to a boil. Remove from heat; add peaches, and let stand 6 minutes. Drain peaches; cool until easy to handle, about 10 minutes. Peel and discard skin. Remove and discard pits. Cut each peach into 4 wedges. Discard water, wipe pot clean, and set aside.

Step 2

Place peppercorns, cloves, and ginger slices on a 6-inch square of cheesecloth; tie with a string. Place in the same large pot; add sugar, vinegar, water, and cinnamon sticks. Bring to a boil over medium-high until sugar dissolves, stirring often; reduce heat, and simmer until flavors meld, about 5 minutes.

Step 3

Add peaches, and cook until tender, about 5 minutes. Remove peaches with a slotted spoon, and pack into 4 (16-oz.) jars. Remove and discard spice bag. Place 1 cinnamon stick into each jar.

Step 4

Using a ladle or measuring cup, evenly pour syrup over peaches, filling each jar 1/2-inch from the top (discard any remaining pickling liquid or reserve for another use). Immediately cover with lids, and let cool to room temperature, about 1 hour. Refrigerate for at least 4 hours before serving or up to a 1 month.