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Plums, Pickled Like Olives

Take some hard green plums which have been gathered before the stones have formed. Boil as much vinegar as will entirely cover them, with a table-spoonful of salt and half an ounce of mustard-seed to each pint of the liquid. Pour it hot over the fruit. Let it stand until the next day, then drain it off, boil again, and repeat the performance. When the plums are quite cold, put them into bottles, cover with vinegar, tie up securely, and store in a cool, dry place.