Pour boiling water over peaches and let stand several minutes, then drain and skin. (Some varieties resist this method and must be pared with a knife.)
Cut each peach in half, remove the pit, and pack into 2 or 3 sterilized quart jars (the size of the peaches and the way in which they are packed is the determining factor).
Bring vinegar and sugar to the boiling point.
Add all the spices and continue boiling for 5 minutes.
Pour over the peaches immediately and seal securely.