Spicy Pickled Plums         Veg   CD    ACC
  

Vegetarian Fruit Cold Accompaniment Pickles Preserve Preserves Preserving

Ingredients
1kg/2.2lb Firm Ripe Plums
4 Allspice Berries
4 Small Dried Red Chilies
4 x 2.5cm/1 inch Cinnamon Sticks
6 Whole Cloves
4 Blades of Mace
720ml/24fl.oz. Distilled Malt Vinegar
675g/1 ½ lb Sugar

Instructions

1. Prepare the jars (see notes below).

2. Prick the plums several times with a cocktail stick then half fill hot jars with plums. 

3. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar then fill each jar with the remaining plums (see notes below).

4. In a saucepan, combine vinegar and sugar, bring to a boil, stirring constantly then continue to boil for 5 minutes. 

5. Pour the hot vinegar into jars to cover plums completely, cover, seal and label (see notes below) 

Serve with cold meats and salads

Notes:    see also General preparations

Jars - Use jars which are free from cracks, chips or flaws – the best sizes to use are 450g/1lb although 1kg/2lb jars can be successfully used for pickling vegetables.  Prepare the jars by washing well in warm soapy water and rinsing thoroughly. Dry the jars in a cool oven (140C, 275F, Gas Mark 1).  Fill whilst still warm.

Filling the jars –  Fill with the vegetables to within 2.5cm/1 inch of the top. Pour over the preserving liquid (vinegar,  alcohol etc., to within 1cm/ ½ inch of the top, making sure the vegetables are completely covered with the liquid. Whilst still hot, cover with a waxed disc (wax side down), Immediately  place a cellophane cover over the top then cover with a screw top lid.

Storage – Store in a cool dark place for 1 minth before consuming.

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