|Canned freestone peach halves||29 Ounce, drained, syrup reserved|
|Sugar||1 Cup (16 tbs)|
|Apple cider vinegar||3⁄4 Cup (12 tbs)|
|Cinnamon sticks||2 , broken|
|Whole cloves||2 Teaspoon|
Cut each peach half into 4 slices and place in a bowl.
Combine the peach syrup, sugar, vinegar, cinnamon sticks and cloves in a saucepan over medium-high heat; bring to a boil.
Reduce heat and simmer for 10 minutes.
Pour the hot syrup mixture over the peaches.
Chill, covered, for a day or two in the refrigerator before serving.