Israeli Pickled Prunes Recipe
Yield: 1 large jarRecipe by luhu.jp
Ingredients:
2 lbs: Hard prunes,
1 tsp: Black peppercorns,
2 cup: Wine vinegar,
2 tbsp: Salt,
2 cup: Water,
1: Bay leaf,
1: Red hot pepper,
4 tbsp: Sugar,
Directions:
Wash the prunes well. Cut a slit in each prune, up to the pit. Put the
prunes in a large 2-quart glass jar.
Heat all the other ingredients in a pan, bring to boil. Remove from
heat and wait a minute or two. Pour into the jar, and cover the
prunes.
Close the jar well and leave in a cool dark place (not refrigerated)
for two weeks.
Created by Shuly Akiva, this dish is a regional Israeli pickle, and
can be found in popular restaurants in southern Tel-Aviv.
Origin: "Yediot Aharonot", September 1994. Translated by Gabi Shahar.
Source from luhu.jp
prunes in a large 2-quart glass jar.
Heat all the other ingredients in a pan, bring to boil. Remove from
heat and wait a minute or two. Pour into the jar, and cover the
prunes.
Close the jar well and leave in a cool dark place (not refrigerated)
for two weeks.
Created by Shuly Akiva, this dish is a regional Israeli pickle, and
can be found in popular restaurants in southern Tel-Aviv.
Origin: "Yediot Aharonot", September 1994. Translated by Gabi Shahar.
Source from luhu.jp