The 1901 Cookbook Archive
No. 3736 — Pickled White Plums
English historical translation of Molokhovets recipe No. 3736 from the 1901 Russian cookbook, retaining original methods and measures.
Choose ripe firm plums, prick each about ten times with a fine needle and arrange in a jar.
Boil together 2 glasses water, 1 glass fine Rhenish wine vinegar, 2 glasses fine sugar and 4 peeled cardamom pods, stirring until sugar dissolves.
Cool and pour over the plums, covering completely. Weight with a small board and stone, tie the jar with animal bladder and keep on ice until frosts.
Historical editorial note: The historic diluted-vinegar proportions and cold storage do not establish modern pickle safety.
Original source: Read Russian recipe No. 3736. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.