Prepare a boiling water bath canner and three pint jars and new lids.
Cut peaches into quarters and remove pits. Place in a large, heatproof baking dish. Bring a kettle of water to a boil as you prep the peaches.
Once all the peaches are cut, place the pan in the sink, and pour the boiling water over them. Set a timer for three minutes.
While the peaches resting in the water so that their skins loosen, combine the vinegar, water, sugar, and ginger slices in a four quart saucepan and bring to a simmer.
When the time is up, tip the hot water out of pan and run cold tap water over the peaches to make them cool enough to handle.
Remove the peels from the peach segments. If you start at the stem end, they should come free fairly easily. Use a paring knife on any tough bits. If your peaches are quite large, you can cut them into thinner slices (that's what I did in the batch pictured above).
As you work, slip each peeled peach bit into the simmering pickling liquid.
Once all the peaches are peeled, remove the jars from your canning pot.
Using a slotted spoon, divide the peach segments between the jars. Top with the hot pickling liquid, leaving 1/2 inch headspace. Make sure to tuck 2 or 3 ginger slices into each jar.
Use a chopstick to wiggle out any trapped air bubbles and add more liquid, if necessary.
Wipe the jar rims, apply the lids and rings, and process in a boiling water bath canner for 20 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
Let jars sit for at least 24 hours before eating to all the flavors to settle.