I know it is very unusual to serve Pickled Fruits as an hors d'œuvres, but it is astonishing how good they taste eaten at the same time as salt or very highly seasoned dishes. I got the idea of trying this from that most happy of all blends which is practised in America—and probably originated in Germany—ham, either hot or cold, with Pickled Peaches.
For this, pears, peaches, cherries, plums, nectarines, may either be used separately or mixed. To every 2 lb. of fruit allow 1 of sugar, 1/2 a pint of vinegar, a few cloves, 1/2 a teaspoon of allspice, mace, cinnamon and a little nutmeg.
Put the fruit, either whole or cut in thick strips, into a saucepan, with alternate layers of sugar and spices, and add the vinegar. Boil for 5 minutes, skim out the fruit and when it is beginning to cool, pack it closely in glass jars. Let the syrup boil till thick, pour it over the fruit and bottle tightly. Examine occasionally and if there is any sign of fermentadon, uncork the jars, put them uncovered in a saucepan of boiling water and heat up till the contents begin to bubble, when they can be corked up again.