Sweet Long Plum Pickle

Is made in every respect according to the foregoing recipe, with the addition of a syrup in the proportion of a quarter of a pound of sugar to every quart of vinegar, and a few sticks of cinnamon.

Take the long plums, or what the natives call nar kollee bhyar; remove the peel, and keep them in salt in the sun for a day or two; drain away the salt water, and put them into bottles, in layers alternately with fresh chilies, cloves of garlic, ginger finely sliced, and peppercorns; add a little more salt, and pour in as much vinegar as will cover the whole; add syrup in the proportion of a quarter of a pound of sugar to every quart of vinegar, and a few sticks of cinnamon. Cork and expose to the sun for fifteen to twenty days. This is one of the most delicious of Indian pickles; it will not be fit for use until the plums have pickled for six months.

 

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