For the sweet tea:

1. In a large saucepan or pot, bring the water to a rolling boil. Once boiled, remove from heat. Drape the black tea bags over the side and add the sugar. Let the tea sit and steep while you prepare the peaches.

For the peaches:

1. Bring a large pot of water to a boil. If processing/canning, fill your vessel with water and bring it to a boil. Fill a large bowl with ice and then cover with water (this will be an ice bath for the blanched peaches step, below).
2. Use pliers (or other utensil) to remove the pit from the peaches. Then use a knife to score the bottom of the peaches- marking them with an “x” shape- see video demonstration.
3. Place the pitted, whole peaches into the boiling water and let them blanch for just 30 or so seconds. Then use a slotted utensil or sieve to remove the peaches and immediately transfer them to the ice bath to cool. Let them sit for a few minutes.
4. Peel the skin off the peaches; it should slip right off. Then cut the peaches into wedges and evenly place them into clean, sterile jars. If using, place a piece of vanilla bean into each jar.

For the sweet tea peaches assembly:

1. Back to the tea, be sure to stir the mixture well, ensuring the sugar has fully dissolved in the tea. Then add the juice of 1 lemon to the sweet tea and stir well. Carefully pour the sweet tea over the jarred peaches until they are fully covered. If processing, be sure to leave about an inch or so at the top.
2. For processing/canning: Place the tops/rings on jars and process as desired. I do the water bath canning method for these for about 30 minutes.
3. If not processing/canning: Transfer the jars to the refrigerator. Let the peaches marinate for at least 6 hours before consuming, and consume the contents within 1 week.