Good use out of my mason jarssrc="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWw0TzKPWukR1DlGDcPl-SZsjsGPq2ceyyfeGnSEdo3J_UbnSUpmIQ6r1_t1UzzlKyH7Hjt4_WHDPtNrc76sXdO1iMu1Vwa8e-XgKxEqVmALXxgiCD860fHJ6rYfhiUTxcAcNn6uQf7Y/s400/pickledPlums01.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;">especially bright and plum-y
Chili Ginger Plums
2 lbs plums, quartered with stems and pits removed
2 tsp ground ginger
1 tblsp chili powder
1 small hot pepper (optional)
1 tsp ground clove
1 tblsp allspice
1/2 tablespoon salt
1/4 cup sugar
1 cup white vinegar
1 cup balsamic vinegar
Add all ingredients into a saucepan. Bring to a boil and lower to a simmer. Cook until plums are soft, 5-10 minutes. Using a fork add plums to a clean mason jar. Continue simmering the chili syrup until thickened, about 20 minutes. Remove hot pepper, and pour over plums. Close and chill. The plums should keep for 2-3 weeks in the refrigerator.
Finished chili ginger plums belong in a horror show
Chili Ginger Plums
2 lbs plums, quartered with stems and pits removed
2 tsp ground ginger
1 tblsp chili powder
1 small hot pepper (optional)
1 tsp ground clove
1 tblsp allspice
1/2 tablespoon salt
1/4 cup sugar
1 cup white vinegar
1 cup balsamic vinegar
Add all ingredients into a saucepan. Bring to a boil and lower to a simmer. Cook until plums are soft, 5-10 minutes. Using a fork add plums to a clean mason jar. Continue simmering the chili syrup until thickened, about 20 minutes. Remove hot pepper, and pour over plums. Close and chill. The plums should keep for 2-3 weeks in the refrigerator.
Finished chili ginger plums belong in a horror show
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