Spicy Pickled Plums
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
plums
firm ripe |
|
| 4 | each |
allspice berries
|
*
|
| 4 | small |
red chili peppers
|
*
|
| 4 | each |
cinnamon sticks
|
*
|
| 6 | each |
cloves, whole
|
*
|
| 4 | each |
mace
blades |
*
|
| 7.1E+2 | ml |
malt vinegar
distilled |
|
| 7.1E+2 | ml |
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.
