Victorian Jujube Long Plum Pickle

Victorian Jujube Long Plum Pickle is a traditional Anglo-Indian recipe from the 1860s for a classic pickle of peeled and salted Thai giant jujubes in vinegar with chillies, ginger and black peppercorns. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Jujube Long Plum Pickle.

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Additional Time:

(+6 months maturing)

Makes:

1 jar

Rating:

Tags : Chilli Recipes Vegetarian Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
.

Original Recipe

346.—Long Plum Pickle

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; 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.

Modern Redaction

Ingredients:

12 Thai giant jujubes
salt, to cover
12 red chillies
4 garlic cloves
4 slices of ginger
1 tsp black peppercorns
2 tbsp salt
vinegar, to cover

Method:

Peel the jujubes, arrange in a non-reactive roasting tin and coat with salt. Set in the sun for two days then discard any liquid that the salt has drawn from the fruit.

Pack the jujubes into a jar, alternating the layers with red chillies, gingre slices and black peppercorns. Scatter over 1 tbsp salt and pour in enough vinegar to cover the ingredients.

Seal securely with a vinegar-proof lid, then set in the sun for 15 to 20 days to mature. Store in a cool, dry, place and allow to mature for 6 months before opening.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.