Prepare the peaches by bringing a large pot of water to a boil. Gently lower the peaches into the boiling water for 2-3 minutes.

Remove with a slotted spoon and place into an ice bath or run under cool water. The skins should slip off easily. Halve the peaches, remove the pits, and place them in a large bowl of cool water with the salt to prevent browning.

In a large, non-reactive pot like enameled cast iron or stainless steel, combine the cider vinegar, sugar, cinnamon stick, allspice, cloves, ground ginger, and lemon zest strips.

Bring to a simmer over medium heat, stirring until the sugar has completely dissolved.

Drain the peach halves and carefully add them to the simmering spiced vinegar.

Reduce the heat to low and let them gently simmer for 20-25 minutes, or until they are just tender but still hold their shape. Use wooden spoons to turn them occasionally for even cooking.

Using tongs, carefully transfer the cooked peach halves into hot, sterilized canning jars.

Strain the pickling liquid through a fine-mesh sieve back into the pot to remove the whole spices.

Bring the liquid back to a rolling boil and cook for 5-10 minutes, until it thickens slightly to the consistency of a thin syrup.

Carefully ladle the hot syrup over the peaches in the jars, ensuring they are completely covered and leaving a ½-inch / 1. 25 cm headspace at the top. Wipe the jar rims with a clean, damp cloth, apply the lids, and tighten the bands until fingertip-tight.

For long-term storage, process the jars in a boiling water bath for 10 minutes. Otherwise, let the jars cool completely on the counter before storing in the refrigerator. For the best flavor, allow the peaches to ripen and absorb the spices for at least 4 weeks, though 3 months is ideal.

Don't discard the leftover spiced syrup! It makes a fantastic glaze for roasted vegetables, a base for a vinaigrette, or a flavorful addition to cocktails and sparkling water.