Pickled Peaches

1 gallon peeled peaches
8 cups sugar
2 cups water
3 cups cider vinegar
1 ginger root
3 sticks cinnamon
1 tablespoon whole cloves
1 tablespoon allspice

Boil 3 cups sugar, water and spices for 3 min. Add 10 - 12 peaches at a time and simmer until tender. Remove peaches and add remaining peaches. Simmer until tender. Return other peaches to pot and let stand in syrup 12 to 24 hours. Pack peaches in sterile quart jars. Add remaining sugar to liquid Boil until desired thickness. Pour over peaches and seal. For spicier version, stud each peach with several cloves and add a piece of cinnamon stick to each jar.

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