Spicy Prune Pickle
500 g Safari Whole Prunes
1 litre boiling water
4 rooibos tea bags
375 ml red wine vinegar
250 g soft brown sugar
10 ml pickling spice
1 lemon rind
2 whole red chilies, a slit made in each lengthways
In a bowl, combine the prunes, water and tea bags and soak for at least 4 hours or overnight.
Place the mixture into a saucepan, bring to the boil, cover and cook for 10 minutes or until the prunes are plump and tender. Drain the prunes and reserve 250 ml of the liquid.
Place the remaining ingredients in a saucepan and bring to the boil. Cook for 5 minutes then add the reserved liquid. Bring to a boil again and cook for 5 minut5es. Remove the rind and chili add the prunes to the liquid. Cook for a further 5 minutes.
Pour into a large sterilized, dry jar, cover and allow to stand at least 24 hours before serving with curries, roast or cold meats or a cheese platter.
Yields about 1 kg