{"id":7888,"slug":"pickled-plums","title":"Pickled Plums","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["seven pounds of fruit (plums)","four pounds of white sugar","two ounces of stick cinnamon","one ounce of cloves","a pint of best pickling vinegar"],"ingredients_norm":["fruit","white sugar","cinnamon","clove","best pickling vinegar"],"steps":["Prick the plums with a large needle then weigh them.","Boil the vinegar, sugar and spices, and pour boiling hot over the fruit, which must be packed in a large jar; repeat this three times.","While the vinegar boils the third time, pack the plums in glass jars and pour the syrup over the plums.","When cold seal."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w104:5","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"ff9f5c7b3a4780f74db854edf30b97bd2ab30809e90267c1cbfe0d7638464e19","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/pickled-plums"}