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1
If using, prepare a boiling water bath canner and place three lids in a small saucepan at a bare simmer.
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2
Prepare three regular mouth jars.
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3
Wash nectarines and slice into 12 wedges per piece of fruit.
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4
Combine 2 cups of white vinegar with 2 cups water, 3/4 cup granulated white sugar and 2 teaspoons pickling salt.
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5
As the brine comes to a boil, divide the spices evenly between the three jars.
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6
Once brine is boiling, add fruit to the pot.
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7
Stir to help settle the fruit into the brine.
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8
Once the fruit has relaxed into the brine and the brine is boiling, remove pot from heat.
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9
Carefully ladle the fruit into the jars, using a wooden chopstick to help the nectarine slices settle into place.
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10
Pour brine over fruit to cover.
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11
Tap jars gently to help dislodge any air bubbles that may be trapped between the nectarine slices. Use your wooden chopstick to finish the job.
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12
Wipe rims and apply lids and rings.
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13
If processing for shelf stability, carefully lower jars into boiling water bath and process for 10 minutes.
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14
When time is up, remove jars from canner and let cool.
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15
Once processed jars are cool, remove rings, check seals and wash jars to remove any stickiness.
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16
Unprocessed jars should also be washed once cool and then stored in the refrigerator.
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17
Pickled nectarines can be eaten as soon as cooled, though for best flavor, allow them to sit in their brine for at least 48 hours before eating.
