Vickys Pickled Plums, Gluten, Dairy, Egg & Soy-Free

• 1135 grams plums
• 2 red onions
• 480 ml water
• 480 ml red wine vinegar
• 450 grams sugar
• 3 cinnamon sticks
• 1 1/2 tsp whole allspice berries
• 1/2 tsp whole cloves
• 1/2 tsp salt
• 1 jar around 2500mls or 10 cups volume, or 5 x 500ml jars

1. Halve and pit the plums then cut into quarters.
2. Cut the onion into wedges and mix with the plums.
3. Divide between your jars
4. Put the rest of the ingredients into a saucepan.
5. Bring to the boil until the sugar dissolves
6. Pour the hot liquid over the plums and onion in the jars
7. Let cool uncovered then put on the lids and refrigerate for at least 8 hours
8. Will keep refrigerated for a week
9. Enjoy as you would chutney or salsa, as a side or as a dip.
10. Goes great with pork and grilled meats
11. 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.
12. I've set the serving size as 5 for 5 x 500 jars so you can adjust the amount of servings by the number of jars you want to make

plums, red onions, water, red wine vinegar, sugar, cinnamon sticks, berries, cloves, salt

Taken from cookpad.com/us/recipes/352595-vickys-pickled-plums-gluten-dairy-egg-soy-free (may not work)