How to Pickle Prunes


  • 600g Dried prunes
  • 1pt Earl Grey tea
  • 1pt pickling vinegar
  • 200g sugar
  • 6 cloves
  • 2 cinnamon sticks
  • 5tbsp Armagnac


  1. Put the prunes in a bowl and pour over the hot earl grey tea. Cover and leave overnight to steep.
  2. In a saucepan gently heat the vinegar, sugar and spices until the sugar has dissolved. Set aside.
  3. Pack the prunes into sterilised Kilner® Jars then pour over the vinegar, dividing the spices between the jars. Top each jar with a spoonful of Armagnac.
  4. Then seal and store for 6 weeks.