Plums pricked and boiled with highly spiced (eg. allspice, chillies, cinnamon, cloves) vinegar. Served with meats.
Original Receipt in 'The International Jewish Cook' Book by Florence Kreisler Greenbaum, 1919
Prick the plums with a large needle then weigh them, and to every seven pounds of fruit use four pounds of white sugar, two ounces of stick cinnamon, one ounce of cloves and a pint of best pickling vinegar. Boil the vinegar, sugar and spices, and pour boiling hot over the fruit, which must be packed in a large jar; repeat this three times. While the vinegar boils the third time, pack the plums in glass jars and pour the syrup over the plums. When cold seal.
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