Round Plum Pickle with Mustard Oil

Is made like the above, the only difference being that some mustard oil is poured over the vinegar, and allowed to float about an eighth of an inch thick over the surface.

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. Pour mustard oil over the vinegar and allow to float to an eighth inch thick over the surface. Cork, and expose them to the sun for fifteen to twenty days.

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