Pickled Dates

• 2lb/1 kg dessert dates
• White vinegar
• 12 peppercor

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 be