I was looking for a recipe for quick pickled onions last time I made pulled pork sandwiches, and stumbled across this article: http://www.npr.org/templates/story/story.php?storyId=12111218 I found the idea of pickled prunes intriguing so decided to give it a whirl. I didn't want to use bay or pickling spice so used a mix of cardamom, pink peppercorns, and coriander instead. I also added some freshly squeezed orange juice & orange blossom water to amp up the citrus notes of the orange zest and spices. I think these may be the best tasting prunes I've ever had. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks. (NB: the whole spices will cling to the prunes, and I enjoy eating them as they are like little flavor explosions. If you are averse to this you could coarsely grind them.) - hardlikearmour

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