Take, fine large peaches (either cling or free stones) that are
not too ripe. Wipe off the down with a clean flannel, and put the
peaches whole into a stone jar. Cover them with cold vinegar of
the best kind, in which you have dissolved a little of salt,
allowing a table-spoonful to a quart of vinegar. Put a cork in the
jar and tie leather or oil-cloth over it.
Plums and grapes may be pickled thus in cold vinegar, but without
salt.