Shared by Noa Berman-Herzberg

Tip: The nectarines will remain crunchy in the fridge for about 2 weeks. Then they soften and make a delicious addition to meatball or chicken stews or as a chutney base.
This recipe was shared by Noa Berman-Herzberg. Read more about her family in "There Are Always Pickles on the Counter in This Home" and try her recipes for pickled red cabbage, pickled mushrooms, and dill pickles.
Prepare the brine: Pour the brine ingredients into a pot, and heat on low until the sugar dissolves and the brine is transparent. Set aside to cool to room temperature.
Slice the nectarines into ½-inch wedges, discarding the pits.
Arrange the jar: Add half the spices to the bottom of the jar. Next, add the nectarines, and remaining spices.
Pour the brine over the nectarines, covering completely. Close the jars tightly and refrigerate for 48 hours.
Serve cold, or on top of thick yogurt or vanilla ice cream.