The 1901 Cookbook Archive
No. 3737 — Pickled Plums
English historical translation of Molokhovets recipe No. 3737 from the 1901 Russian cookbook, retaining original methods and measures.
Wipe 12 glasses firm ripe plums dry and prick in several places with a needle. Arrange in a faience bowl.
Boil 4½ glasses vinegar with spices as in recipe No. 3572 and pour over while barely warm.
Next day drain the vinegar, boil twice and pour hot over the plums.
Several days later boil the vinegar again, transfer plums to a jar and cover with the cooled liquid.
After two or three weeks, the vinegar may be boiled again with sugar, cooled and poured over.
Historical editorial note: The historical repeated-heating technique has no validated final acidity or safe storage specifications.
Original source: Read Russian recipe No. 3737. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.