Pickled Peaches

As far as I’m concerned, pickled peaches were created (probably in Colonial times) to serve primarily with pork barbecue and country ham. Like many Southerners, I keep an eager eye open for June’s first firm clingstones, with the express intention of canning them as quickly as possible in quart jars. (Freestone peaches can also be used, but since they tend to be softer than clings, they can become mushy much more quickly.) Some cooks like to simmer the peaches 5 or 10 minutes in the hot syr