Large Plums in Pickle

Ingredients

• Wipe 61b. of picked fruit
• l|lb. of sugar
• in a pint of vinegar
• ioz. of cinnamon
• the thinly peeled rind of one lemon
• a few cloves

Method

1. 1

   Wipe plums, scald with hot water, and remove peel.

2. 2

   Boil sugar in vinegar with spices, scald fruit in hot pickle, then soak in the mixture.

3. 3

   Fill jars with fruit and juice while warm.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 54. The excerpt below is the record exactly as published.

a few cloves, and some peppercorns (say seven or eight of each to each pint of vinegar used), let it cool, then pour it whilst still warm, on to the packed fruit, and cover down. Small plums can also be done in this way. Apricots in vinegar. — Boil three quarters of a pint of best vinegar with 21b. of sugar ; after the latter is thoroughly dissolved, skim it well, and lay in the apricots, peeled, halved and stoned ; let them get thoroughly hot, then drain them from the pickle and pack them in jars, strewing them as you pack them, with |oz. coarsely pounded and mixed cinnamon and cloves between the layers of fruit ; then boil up the vinegar drained from them with a few Jamaica pep- pers, and pour it, when just hot, on to the fruit, close down the jars, and put them aside. After two or three days, pour off the liquor, let it just boil up again, then return it to the jars, and close these down very tightly. Melons in picTcle. — Choose melons that are not too ripe, peel them, cut them in slices, scoop out all the pithy part, and lay them in preserving jars. Boil one and a half pints of vinegar with l|lb. of sugar, some broken cinnamon, white peppercorns, lemon peel, twelve cloves, and a little ginger. Pour this over the melons when nearly cold. After twenty-four hours put the liquor back into the pan with a little more sugar, boil it till it thickens like a syrup, and pour it over the melons. This must be repeated twice, at the interval of a week, adding more vinegar if necessary. Tie down with parchment soaked in brandy, &c. PICKLES. Ill Pears in pickle. — For 91b. of fruit allow olb. of sugar, one quart of vinegar, joz. of cinnamon, and tlie rind of one lemon. This fruit pickles remarkably well. When just ripe, peel the pears very smoothly, halve them, remove the core, and wash quickly in fresh cold water. Meantime boil the vinegar, sugar, Ac., skim it, and put in as many pears as will lie side by side without overcrowding. Now boil these quickly, over a brisk fire, till soft. If left in too long they will turn brown and unsightly. Lift them out with a skimmer, and put them carefully in jars, round side uppermost, never touching them with a fork. Proceed thus till all are done, then pour the syrup over them. After a few days, boil up the liquor again as stated above. Large Plums ( white or red), in pickle. — Wipe 61b. of picked fruit very gently with a clean cloth, scald them with very hot water, lifting them out quickly, and re- moving the peel at once. If they are to be stoned, the plums must be less ripe and should be stoned before scalding. Boil l|lb. of sugar in a pint of vinegar, with ioz. of cinnamon, the thinly peeled rind of one lemon

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