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Green Nectarine Pickles

Put a thin layer of salt on a dish, over this put a layer of green nectarines, then salt and more fruit, and continue in this way until as much fruit is used as is desired. Cover over with a thick coating of salt and let it remain for four or five days. Carefully take out the fruit, wipe dry and place in the sun for two or three days, turning frequently; then pack away in jars. Have ready a mixture sufficient to cover the fruit composed of one ounce each of white ginger, red peppers, allspice and cloves, one-half ounce of sugar, one shallot and six green peppers to each quart of vinegar. Let the vinegar boil for ten to fifteen minutes, remove from the fire, add and dissolve in it a very small quantity of alum, which will help to make the fruit crisp; when cold pour this over the fruit, then cover the jars and put away for use.