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 tea-spoonful to a quart of vinegar. Put a cork in the jar and tie leather or oilcloth over it.
Plums and grapes may be pickled thus in cold vinegar, but without salt.