Spicy Pickled 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

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

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.