Pickled spicy prunes

Method These preserved prunes are really delicious with cold meats, especially ham or turkey. They keep for ages without becoming vinegary. Make a few jars now to use at Christmas. Wash the prunes well, put into a large bowl and cover with the cold tea.

Method

These preserved prunes are really delicious with cold meats, especially ham or turkey. They keep for ages without becoming vinegary. Make a few jars now to use at Christmas.

Wash the prunes well, put into a large bowl and cover with the cold tea. Leave for 24 hrs to swell up. Put the prunes in a saucepan with half the soaking liquid, discarding the remaining half. Cover the pan and cook for about 10 minutes until tender. Boil together the wine vinegar, lemon rind, pickling spices and sugar for 5 minutes, making sure the sugar has all dissolved. Add 1/2 pt juice from the prunes and bring back to the boil. Remove from the heat and discard the lemon rind and spices.

Have ready some clean dry jars with lids, big enough to take the prunes. Drain the prunes and put them in the jars; cover with the liquid from the pan. Cover the jars immediately with jam pot covers and plastic or plastic coated lids. Label and store in a cool dark place until required.


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