How to Prepare Tasty Vickys Autumn Pickled Plums, GF DF EF SF NF

Vickys Autumn Pickled Plums, GF DF EF SF NF. 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! Autumn cake (cinnamon cake with cream cheese frosting and apple) Delicious autumn themed cake #bakingcontest MadAboutCooking.

It is spiced, moist and perfect with a cup of coffee or tea for breakfast or afternoon snack. A delightfully refreshing salad using "Umeboshi", pickled plums. Any steamed vegetable will do, so create your own colorful plate! You can cook Vickys Autumn Pickled Plums, GF DF EF SF NF using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Vickys Autumn Pickled Plums, GF DF EF SF NF

1. It's 570 grams of plums.
2. You need 1 of red onion.
3. Prepare 240 ml of water.
4. It's 240 ml of red wine vinegar.
5. Prepare 225 grams of sugar.
6. You need 2 of cinnamon sticks.
7. You need 3/4 tsp of whole allspice berries.
8. It's 1/4 tsp of whole cloves.
9. Prepare 1/4 tsp of salt.
10. It's 4 of x 300ml jars.

Tamarind and dry plums chatni (sweet and spices and sour) taste. It's very taste cahtni especially use in dahi wada. Any steamed vegetable will do, so create your own colorful plate!. A delightfully refreshing salad using "Umeboshi", pickled plums.

Vickys Autumn Pickled Plums, GF DF EF SF NF step by step

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.

Any steamed vegetable will do, so create your own colorful plate! Tamarind and dry plums chatni (sweet and spices and sour) taste. Vickys Mackerel with New Potatoes & Apricot Sauce GF DF EF SF NF. trout, pilchard etc Vicky@Jacks Free-From Cookbook. My recipe for Pickled Plums goes great with this dish if you prefer something not as sweet! Full text of "Golden Rule Bazaar encyclopaedia of cookery and reliable recipes.

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