Plum Pickles

Pickled Plums and Pork Roast

Pickled Plums and Pork Roast

Grandpa stewed dried prunes every morning before going out to milk the cows.  He claimed they “kept him regular.”  Prunes are simply dried small plums and they do aid the digestive tract.   Preserved as a pickle they make a gourmet gift for any “foodie” and can be made anytime of the year.   Cover the tops of jars with pretty callico and a ribbon.  Add a gift card with this quick recipe. 

1 lb. dried prunes

2 cups water

1 cup vinegar

1 cup brown sugar – firmly packed

1/2 tsp. whole cloves

4 sticks of cinnamon – broken into pieces

Cover prunes with boiling water for 1 hour.  Drain and reserve liquid.  Combine sugar, vinegar and 1/2 cup of reserved liquid with spices and simmer for 12 minutes.  Remove cloves and cinnamon sticks, pack prunes in sterile jars and pour hot syrup to 1/2 inch from top of jar.  Seal and water bath in boiling water for 15 minutes.  Remove and cool.  Serve with your favorite pork, chicken or lamb dish.

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