Take those of a full growth, but perfectly green, put them in salt and
water, strong enough to bear up an egg. When they have been in a week,
take them out, and wipe them carefully with a soft cloth. Lay them in a
pickle jar. Put to a gallon of vinegar half an ounce of cloves, the same
quantity of peppercorns, sliced ginger and mustard seed--add salt, and
boil the vinegar--then turn it on to the peaches scalding hot. Turn the
vinegar from them several times. Heat it scalding hot, and turn it back
while hot.