Pickled Prunes Veg
Cold Vegetarian Vegan
Fruit Accompaniment Gluten Wheat Dairy Free Eggless
900g/2lb Prunes, soaked overnight
450ml/15fl.oz. Wine Vinegar
The rind of ¼ Lemon
2 Whole Cloves
1 tbsp Whole Allspice
2.5cm/1 inch piece Fresh Ginger, peeled
Prepare the jars (see notes below). Drain the prunes well and prick the skins with a pin.
Place the remaining ingredients in a large saucepan and slowly bring to the
Add the prunes, mix well, bring to the boil then reduce the heat and simmer for
Remove the prunes with a slotted spoon and pack into warmed jars (see notes
Remove the flavourings from the vinegar, bring to the boil and continue to boil
Pour the vinegar over the prunes then cover, seal and label (see notes below).
served at Christmas with Roast turkey or Pork.
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 fruit.
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.
the jars – Fill
with the fruit to within 2.5cm/1 inch of the top. Pour over the preserving
alcohol etc., to within 1cm/ ½ inch of the top, making sure the
fruit are completely covered with the liquid. Whilst still hot, cover with
a waxed disc (wax side down), Immediately
place a cellophane disc over the top then cover with a screw top lid.
Storage – Store
in a cool dark place for 2-3 months before consuming.
More Vegetable Accompaniment Recipes | What's
in Season |
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.