adapted from Not Without Salt
approximately yellow and white peaches
sprigs fresh thyme
apple cider vinegar
Boil 3 pint jars and lids to sterilize them. Keep them in the hot water until ready to use.
Wash, peel, and slice the peaches. Remove jars from the pot of water and distribute the peaches among them.
Seed and de-vein the jalapeno, then chop it and divide that among the jars.
To each jar, add 1/2 cinnamon stick, 1 whole clove, and 1 sprig thyme. Set aside.
In a large heavy-bottomed sauce pan, combine the remaining cinnamon sticks, cloves, thyme, vinegar, and sugar. Bring to a boil, stirring to ensure all the sugar is dissolved.
Divide the cinnamon sticks, cloves, and thyme among the jars, then ladle the remaining mixture evenly between the jars.
Stir, wipe off the rims with a moistened clean cloth, and affix the lids, tightening down the bands finger tight (not so tight you can't get them off).
Let the jars sit on a towel on the counter for a couple of hours to cool, then transfer to the refrigerator overnight to let the flavors meld before consuming.
Use within 3 weeks, to be safe.
Wear a latex glove (or plastic bag, even) on your hand when handling the jalapeno to prevent transferring the hot oils to your eyes later and burning them. Trust me.