Round Plum Pickle

Ingredients

• 2 pounds Round plums (cool), perfectly ripe (Called 'cool' by natives; use perfectly ripe fruit)
• 3 tablespoons Salt, for sprinkling (For initial sun-drying stage)
• 8 cloves Garlic cloves, peeled (Whole cloves)
• 6 whole Green chilies or fresh red chilies (Use fresh chilies, not dried)
• 2 ounces Fresh ginger, sliced (Sliced into thin pieces)
• 2 teaspoons Black peppercorns, whole (Whole peppercorns)
• 2 tablespoons Mustard seed, ground (Freshly ground if possible)
• 1 tablespoon Salt (Additional salt for bottling)
• 2 cups White vinegar or malt vinegar (Enough to fill bottles and cover plums)

Instructions

1. 1Place the perfectly ripe round plums into a damp cloth and roll them about to free them of dust and debris. Do not wash with water.
2. 2Sprinkle the cleaned plums well with salt and place them in a shallow dish or tray. Stand them in direct sunlight for 3 to 4 days. The plums will release water during this time.
3. 3After 3-4 days of sun exposure, drain away all the water that has been released from the plums. Pat the plums gently if needed to remove excess moisture.
4. 4Peel the garlic cloves, slice the fresh ginger into thin pieces, and prepare the green or fresh red chilies. Have the peppercorns and ground mustard seed ready.
5. 5In clean, dry glass bottles or jars, layer the drained plums alternately with garlic cloves, green or red chilies, sliced ginger, peppercorns, and ground mustard seed. Sprinkle additional salt between layers as you go.
6. 6Fill up the bottles with vinegar until the plums and spices are completely covered. Cork or seal the bottles tightly.
7. 7Expose the sealed bottles to direct sunlight for 15 to 20 days. The pickle will mature and develop its flavors during this time. Shake the bottles gently every few days to distribute the spices.
8. 8After 15-20 days of sun exposure, the pickle is ready to eat. Store in a cool, dark place. The pickle will keep for several months. Serve as a condiment with meals.