Hill country pickled peaches

1. Combine all the ingredients in a heavy saucepan.
2. Bring the mixture to a rolling boil over high heat.
3. Boil until the peaches can be pierced easily with a fork, a matter of minutes; do not allow them to soften.
4. Remove the pan from the heat, and let the peaches sit in the syrup at room temperature for at least 8 hours or overnight.
5. prepare quart canning jars according to the manufacturer"s directions.
6. Return the pan to the stove and bring the mixture back to a boil.
7. Spoon the peaches into the jars, wedging them in, and divide the syrup and spices equally among the jars.
8. Leave about ½-inch of headspace in each jar. Process the jars for 20 minutes.
9. for the best taste, store the peaches for at least 2 weeks before serving them.