Use very succulent dates and stone them carefully. Put them into preserving jars. Measure out enough vinegar to cover them, and allow the given quantities of spices to each pint/500ml vinegar. Tie the spices in a piece of muslin and suspend in a pan. Add the vinegar and bring to the boil. Remove the spices and pour the hot vinegar over the dates. Cool and then seal tightly. Leave for 1 month before using.
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