Indian Dry Fruit Pickle

Ingredients

• equal quantities of dry dates
• Arabian dried apricots
• dry English prunes
• dry Normandy pippins
• a quart of French vinegar
• rjlb. of good clean cooking sugar

Method

1. 1

   Wash and clean these thoroughly, then dry well in the sun.

2. 2

   Stew the dates for 15 minutes, then cut up in rings and reject the stones.

3. 3

   Make a syrup of good French vinegar in the proportion of 0.75 lb. of good clean cooking sugar to a quart of French vinegar.

4. 4

   After quartering the pippins, arrange them with the other fruit in a wide-mouthed bottle in alternate layers with finely-sliced ginger, peppercorns, sticks of cinnamon, and small sprinklings of salt; then pour over the whole as much of the vinegar syrup as will entirely cover the fruit.

5. 5

   Cork the bottle well down, expose it in a strong sun for a few days; leave to stand for a month, after which time it should be ready for use.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 86. The excerpt below is the record exactly as published.

Indian Dry Fruit Pickle. Take equal quantities of dry dates, Arabian dried apricots, dry English prunes, and dry Normandy pippins. Wash and clean these thoroughly, then dry well in the sun. Stew the dates for 15 minutes, then cut up in rings and reject the stones. Make a syrup of good French vinegar in the proportion of rjlb. of good clean cooking sugar to a quart of French vinegar

Cook this with the app: pantry check, scaling, and the assistant.