Pickling Plums and Other Indigestibles
My cloak is come home. I like it very much, and can now exclaim with delight, like J. Bond at hay-harvest, "This is what I have been looking for these three years." I saw some gauzes in a shop in Bath Street yesterday at only 4d. a yard, but they were not so good or so pretty as mine. Flowers are very much worn, and fruit is still more the thing. Elizabeth has a bunch of strawberries, and I have seen grapes, cherries, plums, and apricots. There are likewise almonds and raisins, French plums, and tamarinds at the grocers', but I have never seen any of them in hats. A plum or greengage would cost three shillings; cherries and grapes about five, I believe, but this is at some of the dearest shops. My aunt has told me of a very cheap one, near Walcot Church, to which I shall go in guest of something for you. I have never seen an old woman at the pump-room. Jane Austen to Cassandra June 2, 1799In his work on period fruits, Mark Harris provides the following information:

To Pickle Dutch Plum or White Damsons and Orleans Plum (also melons and cucumbers) To a gallon of white wine vinegar put 3 pints of mustard and heads of garlick, a good handful of shallots, a good handful of horse radish, when it is sliced, three races [roots] of ginger sliced, half and oz of Jamaica pepper, and what salt you think fit. The plums must be gathered before they are quite ripe, when they are turning yellow. They must be cut a little on one side to let in the liquor. Put them in a row. Your mustard must be made as to eat. You may do melons or cucumbers the same way, only take ou the inside and rub them with salt.Pickled Damsons or Plums 2 lb Damsons or Plums 1 lb Granulated sugar ½ pint Malt Vinegar ½ Lemon, zest only 2 Cloves 1 Small Piece Root Ginger, peeled and bruised Place all the ingredients except the fruit in a saucepan. Heat gently, stirring, until the sugar has dissolved. Bring to the boil. Remove from the heat, allow to cool slightly, strain. Return the vinegar to the saucepan and bring to the boil. Prick the fruit, place into a deep bowl, pour over the vinegar. Cover and leave in a cool place for 5 days. Strain the liquid into a saucepan, bring to the boil. Pour over the fruit. Cover and leave in a cool place for 5 days. Strain the liquid into a saucepan, bring to the boil. Place the fruit into jars, pour over the boiling liquid. Immediately seal with airtight lids. Leave for 6 weeks to mature before using. Serve as a side to cold meats.
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Posted in: Jane Austen, light, pickled plums, preserves, shallots, side dishes, Snacks, the foody, white, wine