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 blades 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.

Yields 2 quarts.

 

 

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