Round Plum Pickle

Get the perfectly ripe fruit, which the natives call cool; put them into a damp cloth, and roll them about to free them of dust; sprinkle them well with salt, and stand them in the sun for three or four days; then drain away all the water, and bottle the plums alternately with cloves of garlic, green or fresh red chilies, sliced ginger, peppercorns, and ground mustard-seed; add a little salt, fill up the bottles with vinegar, and cork, and expose them to the sun for fifteen to twenty days.

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