Pickled Peaches

Method. Proceed as directed for crabapples. Small clingstone peaches are the best, but many prefer a freestone peach, as it is more easily handled at the table. Peaches may be skinned as directed for canned peaches, or, if left whole, rub each peach well with a coarse towel, then pierce a few times with a wooden toothpick.

Pickled Plums

Method. Select firm, red plums, prick several times, then proceed as directed for crabapples. If plums are very tart, use equal portions of sugar and liquid.

Pickled Pears

Method. Proceed as directed for crabapples, but add a few pieces of ginger root to the spice bag, as pears are rather flat in taste.

Pickled Grapes

Method. Take equal portions of cider vinegar and sugar, add a spice bag, and boil ten minutes. Select any variety of seedless, rather under-ripe grapes, strip them from stems, drop in as many as the sirup will hold, then boil slowly for ten minutes. Pour into jars, and after two or three days reboil until grapes are tender. If sirup is too watery, add more sirup to the first portion and let 6immer until reduced to right amount and until sirup looks heavy. Seal when cold.