Peel peaches: Bring a large pot of water to a rolling boil over high heat. Prepare a separate large bowl filled with iced water. Drop each peach into the boiling water for 30-45 seconds. Then using a slotted spoon, transfer the peach to the iced water. Repeat with remaining peaches. The skin should look slightly shriveled. Carefully, slip the skins off each peach and discard skins. Squeeze ½ lemon into the water. Carefully quarter peaches (or make slices), discarding the pits and place back in water to prevent browning.
Make pickling liquid: Bring remaining ingredients to a boil in a large pot. Add peaches and cook for 3 minutes. Using slotted spoon remove peaches, transferring to a storage container.* Continue to cook pickling liquid for another 5 minutes, until slightly reduced. Then pour over peaches, cover and cure for 1-2 days. Serve and enjoy.
Note: Whole spices can be removed after initial 1-2 days curing time.
*If canning, peaches can be funneled into sterilized mason jars at this point, covered with pickling liquid and processed according to canning instructions below.