In our area, white nectarines have two seasons - an early and a late. While most people prefer the perfumed, very sweet white nectarines of August/September, I prefer the tart and slightly sweet white nectarines of July. My fruit man thinks I'm crazy.

Courtesy of Nan.

I use the recipe that is on Mrs. Wages Pickling Lime container. It can probably be found at the grocery store with the canning good--like jars, lids, etc. You'll need that lime.

Briefly (as can be) I cut them up a tad LESS than 1/4 inch thick into a large non-reactive pot or big bowl--something that will fit in your frig. (with a plate on top you
can put other stuff on top of it).

Mix 1/2 cup lime with a gallon of water and pour over them. If you are doing a huuuuuuge amount in biiiiig bowl you can make more or this. Let this sit in frig overnight.

Adapted from Tart and Sweet:

This recipe calls for baby carrots - those available in springtime during the thinning process. I assume you could also make this recipe with regular carrots, cut into spears.

Yield: 1-2 pints (or 1 pint and 1 half-pint)

2 bunches baby carrots (about 1 pound), trimmed, peeled, and cut into pieces that will fit upright in your jars

1 1/4 cups apple cider vinegar
3/4 cups water
3/4 Tbsp kosher salt
3/4 Tbsp brown sugar

Per pint-sized jar:
1 clove garlic

Adapted from Tart and Sweet:

Yield: 2 pints

Approx 1 bunch of asparagus, ends trimmed and cut into pieces that will fit upright in your jars with at least 1" headspace

1 cup apple cider vinegar
1 cup rice vinegar
1 cup water
1/8 cup kosher salt

Per pint-sized jar:
1 clove garlic
1 small chili pepper (serrano preferred, but any kind will do)
1/2 tsp peppercorns
2 tsp yellow mustard seed
1/2 tsp coriander seed
1 bay leaf
1 tarragon sprig
1 dill sprig
1/4 tsp vegetable crisper granules