Israeli pickled prunes

1 large jar

Ingredients

QuantityIngredient
2poundsHard prunes
2cupsWine vinegar
2cupsWater
1Red hot pepper
1teaspoonBlack peppercorns
2tablespoonsSalt
1Bay leaf
4tablespoonsSugar

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.