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1. Combine the sugar, vinegar, water, cloves, allspice and cinnamon sticks in a 2- to 3-quart enameled or stainless-steel saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer the syrup, partially covered, for about 10 minutes.
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2. Meanwhile, drop the peaches, three or four at a time, into enough boiling water to cover them completely. Boil briskly for 2 or 3 minutes, and then transfer the peaches to a sieve or colander. Drain and peel them with a small sharp knife.
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3. Place the peaches in a hot sterilized quart jar and ladle the hot syrup over them, a little at a time, letting the spices flow through to the bottom of the jar before adding more.
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4. Fill the jar to within 1/8 inch of the top and discard any excess syrup. Process the jars for 10 minutes in a hot-water bath. Set the pickled peaches aside in a cool place for a. least 1 week before serving.
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