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1
Bring a large pot of water to a boil and drop in peaches.
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2
After 30 seconds, transfer to a bowl of ice water, then drain and skin.
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3
Place in a bowl and toss with lemon juice.
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4
Tie 1 tablespoon cloves, the allspice and the cinnamon stick in a cheesecloth or muslin bag.
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5
In a pot large enough to accommodate all the peaches, combine vinegar, water, sugar, spice bag and vanilla bean and bring to a boil.
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6
Reduce heat and simmer 5 minutes.
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7
Skim off any foam that rises.
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8
Add peaches to the pot and continue to simmer 3 to 5 minutes, until a toothpick can easily penetrate down to the pit.
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9
Remove from heat.
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10
Using tongs, carefully remove each peach from pot and transfer to a bowl.
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11
When cool enough to handle, cut in half and remove pits.
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12
Stud each half with a clove and return to pot.
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13
Cover and refrigerate overnight.
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14
The next day return pot to stove and flip over the peach halves.
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15
Squeeze spice bag over the pot to extract fragrant brine, and discard bag.
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16
Bring peaches back to a boil and turn off the heat.
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17
Pack peaches into hot, sterilized jars.
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18
Pour in syrup, leaving 1/2 inch of headspace.
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19
Cut vanilla bean into halves or thirds and put a piece into each jar.
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20
Seal jars, allow to cool and refrigerate for up to 2 months.
