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1
In a large, nonreactive (stainless steel) stockpot over medium heat, bring 1 cup water, sugar, vinegar, 6 cinnamon sticks, and 18 cloves to a boil, stirring to dissolve sugar.
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2
Reduce heat to medium-low and add peaches.
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3
Gently simmer, without reaching a boil, until peaches are heated through and a fork pierces the fruit with no resistance, 10 to 15 minutes.
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4
Using a slotted spoon, divide peaches among 6 sterilized 1-pint canning jars, placing peaches cavity side down.
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5
Add 1 of the remaining cinnamon sticks and 3 of the remaining cloves to each jar.
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6
Ladle cooking liquid into jars, filling each to within 1/2 inch of rim.
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7
Wipe the lip of each jar rim with a clean, wet cloth to remove any syrup or bits of fruit; then top each jar with a flat lid and screw on a threaded ring band without tightening completely.
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8
Roll jars on their sides to release any air bubbles that might be trapped in peach cavities; turn upright.
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9
Remove ring bands and lids, and add more cooking liquid, if needed because of settling, to fill jars to within 1/2 inch of rim.
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10
Replace lids and threaded ring bands, tightening completely to seal.
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11
Store pickled peaches in refrigerator for up to 8 weeks.
