Spiced Mock Olives
From Successful canning and preserving (1917).
No ratings yet
A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 3 ingredients
- One gallon of green plums soaked
- nine ounces of salt
- two tablespoonfuls of mustard seed
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- One gallon of green plums soaked for twenty-four hours in 45-degree brine (one pound, nine ounces of salt and one gallon of water).
- Drain, place into stone jars, and pour scalding vinegar over them.
- Next morning drain off this vinegar, add to it two tablespoonfuls of mustard seed, and boil for two minutes.
- Pour, hot, over the plums and allow to stand until cold.
- Pack in bottles, cover with hot strained liquor, seal, and process as for plain mock olives.
Plating
Cookware for this recipe
-
Saucepan
-
Sieve
-
Colander