Pickled Prunes

Name: Pickled Prunes
Yield: Makes approx. 4 lb (1.8 kg)
Cuisine: American
Ingredients: ¾ pint (450 ml) cider vinegar; 1 lb (450 g) sugar; 3 tablespoons (3 X 15 ml spoon) allspice berries; 4 cloves; a small piece of root ginger, peeled (optional); 1 stick of cinnamon; rind of 1 lemon, cut into narrow strips; water or weak tea; 2 lb (900 g) dried prunes

Preparation info

Makes approx.
4 lb

Difficulty
Easy

Appears in

The Cooking of the USA

By Patricia Lousada

Published 1993

About

I find these lovely, mildly spiced prunes wonderful for all kinds of dishes – to accompany cold and hot meats, particularly pork, and in stuffings for, say, a boned lamb shoulder. Their round, dark, shiny shapes look attractive and they taste delectable.

Ingredients

2 lb (900 g) dried prunes
water or weak tea
1

Americas
United States
Side dish
Vegan
Gluten-free

Method

Soak the prunes overnight in just enough water or weak tea to cover.

In a large saucepan, dissolve the sugar in the vinegar and then add the spices and lemon rind. Next add the prunes with their liquid and boil very gently for 15 minutes. Remove the prunes and pack into hot, sterilised jars. Boil down the syrup until thick, about 15 minutes, and pour over the prunes to fill the jars bef