Pickled Prunes

• 1 cup red wine vinegar
• 12 2-inch strips orange peel (pith is okay here)
• 1/2 cup freshly squeezed orange juice
• 1 cup sugar
• 2 teaspoons cardamom seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon pink peppercorns
• 1/2 3" stick cinnamon, broken in half
• 1 pound pitted prunes
• 2 teaspoons orange blossom water

1. Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
2. Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate.

red wine vinegar, orange, freshly squeezed orange juice, sugar, cardamom seeds, coriander seeds, peppercorns, cinnamon, prunes, orange blossom water

Taken from food52.com/recipes/9268-pickled-prunes (may not work)