Pickled prunes and dried apricots

Category: Cold meals and snacks

Ingredients
Ingredient: (original)
Pitted prunes	900 g
Carnation	6 pcs.
Matsis	2 pcs.
Sweet pea	6 pcs.
Armagnac (cognac)	5 tbsp. l.
Tea	1 tbsp. l.
Red wine vinegar	570 ml
Brown sugar	225 g

Cooking method

Measure 1.2 liters of boiling water in a measuring jug, add the tea and let sit for 3 minutes. Meanwhile, place the prunes in a large non-metallic bowl. Drain the tea and let it cool completely before pouring it over the prunes. Cover the bowl with a tea towel and set aside overnight.
The next day, put vinegar, sugar and spices in a saucepan, bring to a boil, simmer for 15 minutes. In the meantime, drain the tea and place the prunes in hot sterilized jars, filling them as full as possible. Then pour the liquid from the saucepan over the prunes so that they are completely covered in the marinade. Finally, pour a spoonful of Armagnac into each jar, then immediately cover with a circle of wax paper and seal tightly.
When the jars are cool, store in a cool, dry, dark place for at least 3 months - the longer the prunes are stored, the tastier they become.
Thanks to the author of the recipe - it turned out deliciously!
My marinade proportions:
Prunes - 600 grams
Vinegar - 380 ml
Brown sugar - 150 grams
Spices for sweet marinade.
Bring the mixture to a boil and simmer for 15 minutes.
Put the prepared fruits (see above) into jars tightly, pour marinade over, add cognac, close the lids, let cool and put away for storage.
My cans were aged for about 1.5 months - the result is excellent!
Marinade (composition), as always, should be done to your taste.
Note: the recipe marinade turned out to be a lot for that amount of fruit, so I had to add dried apricots, and there was no time to insist it in strong tea.
I put dried apricots, just washed and softened in boiling water, in jars.
The result was pleasing: all the fruits tasted excellent!
Bon appetit everyone