Quick-Pickled Spiced Plums
2 lbs small wild plums
or cherries
1 cup red wine vinegar
3/4 cup water
2 tbsp unrefined brown sugar
1/2 tsp pink sea salt
1 tsp pink peppercorns
3 cloves
1 whole star anise
cinnamon stick
one 2" piece
boiling water
  • small saucepan
  • small saute pan
  • quart jar
  • cherry pitter or chopstick
  • funnel
Plums lend themselves to savory applications as well as sweet, making a refreshing addition to any meal. This recipe balances the sourness of vinegar with sweet baking spices and tangy plums. Try these as a side with a grilled pork chop, on top of rice or even as a garnish in your favorite beverage.
Using a cherry pitter, pit the plums. See notes.*
In a small saucepan over low heat, heat vinegar, water, sugar and salt. Stir to dissolve.
In a small saute pan, toast peppercorns, cloves, star anise and cinnamon stick for several minutes or until fragrant.
Add spices to hot liquid and let simmer for 5 minutes to infuse.
Pour boiling water into quart jar to heat it, and then dump water out. Add pitted plums.
Pour hot liquid over plums. Agitate to bring air bubbles to the surface. Let cool, then refrigerate for at least a week before enjoying.
source: Adapted from "Pickled Cherries" Michael Symon
If you cant find small wild plums, any variety of cherry will make an adequate substitute.
If the plums are too big to fit into a cherry pitter, you can use the larger end of a chopstick to force the pit out.

no common allergens