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Pickled Plums

I quart (4 cups) vinegar I tablespoonful sugar 1 oz. white ginger I oz. allspice I oz. cloves 1 oz. whole peppers I shallot 6 chillies Choose young green plums and wipe them well; now put a layer of salt into an earthenware dish, then a layer of the plums, and repeat these layers until the dish is full, being careful to end with the salt. Leave this for four days, then lift out the fruit, drain well, and dry it in the sun, turning it constantly for three days.

Put the vinegar and the spices into a saucepan; bring them to boiling point and simmer for ten minutes; then strain and leave till cold. Pour on the fruit and bottle it.