Recipe Nana's Southern Pickled Peaches

Sanitize five quart jars and lids. Boil sugar, vinegar, and water in a large pot for 5 minutes until syrupy. Press 1 to 2 cloves into each peach, then simmer in the syrup for 20 minutes until tender. Pack the peaches and syrup into the hot jars, leaving 1/2 inch of headspace, and add a cinnamon stick to each. Seal the jars and process in a boiling water bath for 10 minutes. Let the jars rest for 12 to 24 hours before checking the seals and storing in a cool, dark place.