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Pickled Plums

ingredients

450 g (1 lb) sugar
thinly pared rind of 1/2 lemon
2 whole cloves
a small piece of root ginger
300 ml (1/2 pt) malt vinegar
900 g (2 lb) plums

method

1. Place all the ingredients except the plums in a saucepan and bring to the boil.

2. Leave until cold, strain and bring to the boil again.

3. Prick the plums with a toothpick, place in a deep bowl, pour the spiced vinegar over and leave covered for 5 days.

4. Strain off the vinegar, re-boil and pour over the fruit.

5. Leave for another 5 days.

6. Pack the plums into jars, reboil the vinegar, pour the boiling vinegar on and cover.

To sterilise bottles see Sterilising Bottles.

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