Ingredients:
1 C white balsamic vinegar, available at most grocery stores
1 C dry vermouth
Juice of 4 oranges
Zest of 2 oranges, cut into strips
8-10 Nectarines, ripe but still firm (or plums), washed, pitted and cut into 8 wedges
2 T fresh rosemary
Directions:
1.) In a large non-reactive saucepan, combine vinegar, vermouth, zest, and orange juice. Bring to boil over high heat.
2.) Remove the pan from the heat and add the nectarines and rosemary. Allow to cool at room temperature. Pack into jars or plastic containers, covering with pickling liquid. Cover and refrigerate for 2-3 days before enjoying. These pickles will keep under refrigeration for 2 months
