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Put the vinegar, sugar, water, and spices into a large non-reactive pan and bring to a boil, stirring to dissolve the sugar. Boil covered for 5 minutes, then uncover and boil a further 5 minutes.
Meanwhile peel and slice your peaches.
Add the peaches to the pot and bring back to a boil. Boil for 5 minutes.
Fill sterile jars with the peaches and liquid, leaving ½ inch free space at the top. Boil in a water bath canner for 5 minutes (pint jars) or 10 minutes (quart jars) Note: if you live above 1,000 feet altitude you will need longer boiling times, see this chart