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Plums - pickled

When plums are cheap, they can be preserved in the same manner as "Sweet and Sour Prunes".
The flavouring ingredients should be changed to those listed below.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


- 1 kilo/2lbs un-bruised Plums

- 600ml/1 pint White Wine Vinegar

- 450g/1 lb Soft Brown Sugar

- 1 tablespoon (15ml) Salt

- 4 whole Cloves

- 1 whole Cinnamon Stick

- 1 tablespoon (15ml) Allspice Berries

- 1 tablespoon (15ml) Ground Ginger


- Cover the prunes with water, add the tea bags, bring to the boil, then simmer for 15 minutes. Allow to stand for 3 hours, by which time the fruit should have recovered its plum-like shape. Remove the tea bags.

- Drain the prunes. The left over liquid can be thrown away, but actually is a delicious drink, and a good liquid for braising pork or deglazing pork chops.

- In a stainless steel saucepan, dissolve the sugar in the vinegar, over a low heat. Add the spices and remove from the heat.

- Gently prick each prune a few times with a small skewer, and place in a glass or stainless steel bowl (not aluminium).

- Pour the vinegar solution over the prunes and allow to stand at room temperature overnight.

- Strain the vinegar into a clean stainless steel pan; bring to the boil and simmer for 10 minutes. Cool.

- Sterilise a glass preserving jar - by placing it in a very low oven for 30 minutes. Remove carefully and allow to cool.

- Place the prunes in the jar and cover with the cold vinegar; add enough vodka to completely cover the fruit, but a minimum of 150ml/5 fl oz.

- Seal and keep in a dark place.

Refrigerate after opening.

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