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Nectarines, Pickled

Gather the nectarines when fully grown, but not quite ripe. Look them over carefully, remove any that are at all blemished, and put the rest into salt and water sufficiently strong to float an egg; lay a thin board over the fruit to keep it well under water, and leave it for two or three days. At the end of that time drain it well, dry it with a soft cloth, put it into pickling jars, and cover entirely with good white wine vinegar. Put half a blade of mace, six cloves, a piece of whole ginger, and a quarter of a pint of mustard-seed with each quart of vinegar. Tie down the jars securely, and store in a cool dry place. The pickle will be ready for use in two months. Keep the nectarines well covered with vinegar.