Spicy Pickled Plums

• 2 pounds plums firm ripe
• 4 each allspice berries
• 4 small red chili peppers
• 4 each cinnamon sticks
• 6 each cloves, whole
• 4 each mace blades
• 3 cups malt vinegar distilled
• 3 cups sugar

1. Sterilize 2 quart jars.
2. Keep hot until needed.
3. Prepare lids as manufacturer directs.
4. Prick plums several times with a cocktail stick.
5. Half fill hot jars with plums.
6. Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2 blades of mace to each jar.
7. Add remaining plums to fill jars.
8. In a saucepan, combine vinegar and sugar and bring to a boil, stirring to dissolve sugar.
9. Boil 5 minutes.
10. Pour hot vinegar into jars to cover plums completely.
11. Wipe rims of jars with a clean damp cloth.
12. Attach lids and place in canner.
13. Process 20 minutes in a boiling-water bath.
14. Store in a cool dry dark place at least 1 month before serving.
15. Makes 2 quarts.
16. NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold meats and salads.

firm ripe, berries, red chili peppers, cinnamon sticks, mace blades, malt vinegar, sugar

Taken from recipeland.com/recipe/v/spicy-pickled-plums-4804 (may not work)