Makes about 3½ pints
• 4 lbs. firm, unblemished peaches
• 3¼ cups cider vinegar
• 2 cups sugar
• 1 stick cinnamon
• 1 Tbs. allspice
• 1 Tbs. whole cloves
• ½ tsp. ginger
• zest of 1 lemon, peeled off in thin strips
1. Put the peaches carefully into a large pot of boiling water and let them simmer for 3 minutes, then remove them with a slotted spoon. Run a little cool water over the peaches and slip off their skins. Halve the peaches, remove the pits, and put them in a bowl of cool, salted water.
2. In a large enameled pot, heat the vinegar with the sugar and spices.
3. When the sugar is completely dissolved, add the peach halves and simmer them, turning them occasionally with wooden spoons so that they cook evenly, until they are just tender, about 20 to 25 minutes.
4. Arrange the peach halves carefully in sterile glass jars. Strain the vinegar and return it to the pot. Boil it for 5 to 10 minutes, or until it has the consistency of thin syrup. Pour the spiced vinegar over the peaches, covering them completely and leaving about ½ inch of headroom. Wipe the rims and seal the jars immediately. Let the peaches ripen for about 3 months.
