Pickled Damsons from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco
Wash and prick the damsons with a silver fork. Make a syrup from the sugar and vinegar. Put the damsons in the syrup and bring the syrup back to the boil. Remove the damsons quickly at this point, ...
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Ingredients
- 450 ml/¾ pt red wine vinegar
- 1 10 cm/4 in stick cinnamon
- 6 cloves
- 4 litres/7 pt damsons
- 1.8 kg/4 lb preserving sugar
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