Israeli pickled prunes

Yield: 1 large jar

Measure Ingredient
2 pounds Hard prunes
2 cups Wine vinegar
2 cups Water
1 Red hot pepper
1 teaspoon Black peppercorns
2 tablespoons Salt
1 Bay leaf
4 tablespoons Sugar

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.

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