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Method :
Put
the oranges in a pan, cover with water, bring to the boil and simmer
for 8-10 minutes, until the skins are tender. Drain
and reserve the liquid. Thickly slice the oranges and discard any pips. Bring
the vinegar, sugar, cloves and 1/4 pt (150 ml) of the reserved
liquid slowly to the boil, stirring to dissolve the sugar. Simmer
for 5 minutes. Add
the orange slices and simmer for 20 minutes. Drain
the orange slices and pack them into warm, sterilized jars. Fast
boil the pickling vinegar for 10 minutes, then pour it over the
orange.
Leave
to cool, then cover with vinegar proof screw or clip on lids. Store
for 2 weeks before using.
Fills two
1 lb (450 g) jars
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