Spicy Pickled Plums

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Spicy Pickled Plums

 

2 lbs. firm ripe plums

4 allspice berries

4 small dried red chilies

4 1 inch cinnamon sticks

6 whole cloves

4 pieces of mace

3 cups distilled malt vinegar

3 cups sugar

 

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.

Garnish with a fresh mint sprig, if desired, and serve with cold meats, fish and

salads.

 

 

 

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