Wash and peel the peaches using a sharp knife.

Drop the peaches into a cold solution of ½ tsp ascorbic acid and 2 quarts of water. 

Prepare the pickling solution by dissolving sugar in vinegar in a saucepan, and put on the range to heat. 

Boil for five minutes and skim off any scum that rises to the top. 

Tie the spices loosely in a cheesecloth and add to the boiling mixture. 

Drain the peaches and transfer them to the boiling syrup. 

Cook the peaches until they can be pierced with a fork but are not too soft or soggy.

Remove the peaches from the range and let them sit in the syrup overnight in the fridge. This step allows the peaches to plump up with flavor.

The next day, bring the mixture to a boil and pack into hot jars, leaving ½ inch of headspace. 

Pour the remaining syrup into the jars, leaving half an inch of headspace. 

Remove air bubbles and wipe the jar rims to remove any residue. 

Add the sanitized lids and bands to the jars.

Process for 20 minutes in a boiling water bath canner, adjusting for altitude as needed.

Turn off the heat and let the jars cool on a countertop for 24 hours on a rag. 

Check the seals, label, and store the jars in a cool, dark, and dry place.