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.