SPICY PICKLED PLUMS

      Title: SPICY PICKLED PLUMS
  Categories: Indonesian, Condiment
       Yield: 1 Servings
  
       2 lb Firm ripe plums
       4    Allspice berries
       4 sm Dried red chilies
       4    Cinnamon sticks (1")
       6    Whole cloves
       4    Blades of mace
       3 c  Distilled malt vinegar
       3 c  Sugar
  
   Sterilize 2 quart jars. Keep hot until needed. Prepare lids as
   manufacturer directs. Prick plums several times with a cocktail
   stick. Half fill hot jars with plums.
   
   Add 2 allspice berries, 2 chilies, 2 cinnamon sticks, 3 cloves and 2
   blades of mace to each jar. Add remaining plums to fill jars. In a
   saucepan, combine vinegar and sugar and bring to a boil, stirring to
   dissolve sugar. Boil 5 minutes.
   
   Pour hot vinegar into jars to cover plums completely. Wipe rims of
   jars with a clean damp cloth. Attach lids and place in canner.
   Process 20 minutes in a boiling-water bath. Store in a cool dry dark
   place at least 1 month before serving.
   
   Makes 2 quarts.
   
   NOTE: Garnish with a fresh mint sprig, if desired, and serve with cold
   meats and salads.
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