Spicy Pickled Plums

Be the first to add a photo of this recipe!

722 calories/serving (approx.)

Ingredients

2	pounds	plums	firm ripe
4	each	allspice berries
4	small	red chili peppers
4	each	cinnamon sticks
6	each	cloves, whole
4	each	mace	blades
3	cups	malt vinegar	distilled
3	cups	sugar

Directions

Sterilize 2 quart jars. Keep hot until needed. Prepare lids as manufacturer directs. Prick plums several times with a cocktail stick. Half fill hot jars with plums.

Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar. Add remaining plums to fill jars. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar. Boil 5 minutes.

Pour hot vinegar into jars to cover plums completely.

Wipe rims of jars with a clean damp cloth. Attach lids and place in canner. Process 20 minutes in a boiling-water bath. Store in a cool dry dark place at least 1 month before serving.

Makes 2 quarts.

NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads.

0 links

post a link

0 comments

post a comment