Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys autumn pickled plums, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

This is my cheats version of the sauce. My recipe for Pickled Plums goes great with this dish if you prefer something not as sweet! Great recipe for Vickys Autumn-Spiced Apple Punch, GF DF EF SF NF. Perfect for the chill of Autumn and you can take some to Bonfire Night in a flask!

Vickys Autumn Pickled Plums, GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Vickys Autumn Pickled Plums, GF DF EF SF NF is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook vickys autumn pickled plums, gf df ef sf nf using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Autumn Pickled Plums, GF DF EF SF NF:

1. Take 570 grams plums
2. Take 1 red onion
3. Get 240 ml water
4. Take 240 ml red wine vinegar
5. Prepare 225 grams sugar
6. Take 2 cinnamon sticks
7. Make ready 3/4 tsp whole allspice berries
8. Take 1/4 tsp whole cloves
9. Get 1/4 tsp salt
10. Prepare 4 x 300ml jars

Bring vinegar & spices to boil then add the sugar. Turn the heat down to low & stir until sugar is completely dissolved. Take out the cloves but leave the vanilla pod in and allow the vinegar to cool. Once cool remove the vanilla pod, add the plums and cook gently til they are softened but still whole.

Steps to make Vickys Autumn Pickled Plums, GF DF EF SF NF:

1. Halve and pit the plums then cut into quarters. Cut the onion into wedges and mix with the plums. Divide between your jars
2. Put the rest of the ingredients into a saucepan. Bring to the boil until the sugar dissolves
3. Pour the hot liquid over the plums and onion in the jars
4. Let cool uncovered then put on the lids and refrigerate for at least 8 hours
5. Will keep refrigerated for a week
6. Enjoy as you would chutney or salsa, as a side or as a dip. Goes great with pork and grilled meats
7. This makes lot to use within a week so adjust as you need to, I like to give the extra to my parents, sister & neighbours. I've set the serving size as 4 for 4 x 300 jars so you can adjust the amount of servings by the number of jars you want to make

Take out the cloves but leave the vanilla pod in and allow the vinegar to cool. Once cool remove the vanilla pod, add the plums and cook gently til they are softened but still whole. In a pan, bring the cider vinegar, sugar, allspice, cloves, ginger and cinnamon to the boil. Cook the plums until just tender, using a skewer to test. A delightfully refreshing salad using "Umeboshi", pickled plums.

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