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Pickled Prunes Veg
CD ACC
British
35mins
plus soaking
Cold Vegetarian Vegan Fruit Accompaniment Gluten Wheat Dairy Free Eggless Britain Europe
Ingredients
900g/2lb Prunes, soaked overnight 450g/1lb Sugar
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
½
Cinnamon Stick
Instructions
1.
Prepare the jars (see notes below). Drain the prunes well and prick the skins with a pin.
2.
Place the remaining ingredients in a large saucepan and slowly bring to the
3.
Add the prunes, mix well, bring to the boil then reduce the heat and simmer for
4.
Remove the prunes with a slotted spoon and pack into warmed jars (see notes
below).
5.
Remove the flavourings from the vinegar, bring to the boil and continue to boil
6. Pour the vinegar over the prunes then cover, seal and label (see notes below).
Traditionally served at Christmas with Roast turkey or Pork.
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 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. Filling
the jars – Fill
with the fruit 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
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.
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