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Pickled Plums

Nena's delicious contribution to Seder.

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2 lbs ripe but firm plums
3 dried chiles (whole)
1 3-inch knob of ginger, peeled & cut into 1/2-inch slices
3 whole star anise
2 cups water
2 1/2 cups sugar
1 3/4 cups red wine vinegar

1. Cut 4 - 6 slits in skin of each plum from top to bottom. Place in a
4-quart canning jar.
2. Combine remaining ingredients over heat - bring to a boil, stirring
constantly until sugar is dissolved. Lower to a simmer - let it go,
uncovered, for about 15 minutes.
3. pour into jar, over plums. Chill for at least 1 day. Keeps up to 1 month
in the fridge.

From Gourmet Cookbook via Nena

13:19:00 on 04/20/08 by liz - Category: Recipes

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