How to Pickle Prunes

Made with Sarson’s Malt Pickling Vinegar

Malt Pickling Vinegar


  • 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 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.