Whole Pickled Pluots

(inspired by a friend's memory of pickled peaches and the spices in my Joy of Cooking book.)

Vinegar Syrup
1 Gallon of ACV
8-10 Cups of Cane Sugar
1/2 Cup Cream of Tartar
1/2 Cup Sea Salt
1 Cinnamon stick
1 Star Anise
5 Whole Cloves
1 Piece Ginger candy (couldn't find the dried ginger)

A bunch of ripe, cleaned Pluots
(4-5 fit into a wide mouth quart jar)

1. Place all ingredients for the "syrup" into a large stockpot.
2. Bring to a light boil and stir until sugar is dissolved.
3. Reduce heat to medium and add enough Pluots to fill a few jars at a time.
4. Fill sterilized jars with fruit and add hot vinegar to fill line. (I used a ladle to lift fruit and pour vinegar.)
5. Wipe rim and mouth of jar with a clean cloth.
6. Place sterilized lid and band carefully and tighten band according to instructions.  
7. Let sit undisturbed for 12 hours to cool.
8. Repeat as needed.
9. Check your seals and store in a cool, dark...but ideally not too damp place if leaving the bands on the jars.   

I used tattler lids for the first time due to the high acid content.  I tested the seal by removing the band and gently lifting the jar by the lid.  We've got some serious vacuum going on....yeah!

I started with 16 lbs of Organic Dapple Dandy Pluots, lost some to nibbling and some to shrinkage (spoilage), but still managed to put up 14 beautiful quarts.  I had to make a second batch of syrup to finish the jars.  There was some left over, which I will use it for making beet pickles at a later date.