Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
Meanwhile peel and slice your peaches.
Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
Fill sterile jars with the peaches and liquid, leaving 1/2 inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times,
Notes
Choose ripe but firm, blemish free peaches. Discard any brown spots. To peel peaches, immerse peaches into boiling water for 30-60 seconds and then lunge them into ice water. The skins will slip off easily. This recipe adapted from pickyourown.org