Yield: 1 large jar
|2 pounds||Hard prunes|
|2 cups||Wine vinegar|
|1||Red hot pepper|
|1 teaspoon||Black peppercorns|
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.