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Pickled Damsons

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Ingredients
  Damsons 4 Pound (2 Kilogram)
  Sugar 2 Pound (1 Kilogram)
  Cinnamon stick 1
  Whole cloves 3
  Whole allspice 2 Teaspoon
  Fresh ginger piece 1
  White vinegar 1 Pint (600 Milliliter)
Directions

Wash the damsons, prick all over with a needle and place in a non-metallic bowl.
Heat the sugar and spices with the vinegar until the sugar dissolves, then pour over the damsons.
Cover, and leave to stand for 2-3 days.
Strain off the vinegar into a pan, bring to the boil, then pour back over the damsons.
Leave for another 2-3 days.
Repeat this process once more.
Strain off the vinegar into a pan and simmer until it has reduced to a thick syrup.
Pack the drained fruit into jars, pour the hot syrup over and cover.
These are best stored for 3-4 weeks before use.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Cinnamon
Interest: 
Everyday, Healthy
Preparation Time: 
600 Minutes
Cook Time: 
20 Minutes
Ready In: 
620 Minutes
Servings: 
4

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1067 Calories from Fat 3

% Daily Value*

Total Fat 0.31 g0.48%

Saturated Fat 0.09 g0.44%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4.8 mg0.2%

Total Carbohydrates 275 g91.6%

Dietary Fiber 7.5 g29.8%

Sugars 226.8 g

Protein 3 g5.4%

Vitamin A 0.3% Vitamin C 74.7%

Calcium 2.6% Iron 1.8%

*Based on a 2000 Calorie diet

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Pickled Damsons Recipe