Pickled Peaches

Prepare a syrup of the vinegar and sugar and bring to boil then lower to simmer. Add 4 cinnamon sticks. Peel the peaches and keep whole. Stud each with 3-4 cloves. Add to simmering syrup and cook until peaches are tender about 10 minutes. Pack into wide mouth quart jars. Add 2 cinnamon sticks to each jar and fill with syrup leaving 1/2" headspace. Seal. Process in BWB canner for 20 minutes. Recipe makes 2 quarts and is easily doubled.