1. The hog plums are optional. Instead of using them you can use vinegar
2. If thoroughly dried in the sun the dried vegetable mixture can be stored (at room temperature) in an airtight container for about 6 months in order to prepare the pickle any time you like. A reader has tried drying the vegetables in the sun. Here is her experience "Tried the pickle and came out very well. Thanks Shireen. Do not have hot sun so dried the vegetables in the oven. Turned on oven to 150F for a few minutes and then turned off and left the light on. Did this every day for four days, worked perfectly."
3. The salt to be used for the vegetables before drying them is an approximation. At least 2-3 tablespoons of fine salt is used for every 500 grams of vegetables.
4. The amount of salt to be added to the salt-sugar-vinegar solution should be adjusted according to the amount of salt added to the vegetables before drying them.
5. This pickle needs gingelly oil is which is the Indian version of sesame oil. Do not use the oriental one used for Chinese food..that is totally different. If you are living outside India you can look for gingelly/sesame oil in any Indian store. It would be stocked alongside mustard oil and coconut oil usually.