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Pickled Plums
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 126. The excerpt below is the record exactly as published.
Pickled Plums. Take any kind of plums not quite ripe, peel, and put them in salt, and expose to the sun for a couple of days. Now shake them free of water, and put a layer into bottles, over which put green chillies, cloves of garlic, finely sliced green ginger, and peppercorns, and continue this till the bottle is full, finishing off with a little salt. Be sparing of the garlic. Fill the bottle with good wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.