These plums nicely complement pork or lamb chops. You can slip off the skins before eating if you like.
Cooks' note:
·Pickled plums keep, chilled, 1 month.
Recipe information
Total Time
1 day (includes chilling)
Yield
Makes 8 condiment servings
Ingredients
2 lb firm-ripe red or black plums
2 cups water
2 1/2 cups sugar
1 3/4 cups red-wine vinegar
3 dried chiles de árbol*
3 whole star anise
3 (1-inch) dried long peppers**, or 1 (3-inch) piece peeled fresh ginger cut crosswise into 1/2-inch-thick slices
Preparation
Step 1
Slit skin of each plum lengthwise from top to bottom with a sharp paring knife evenly around plum in 4 to 6 places, then put in a heatproof jar.
Step 2
Bring water to a boil with remaining ingredients in a 3-quart nonreactive saucepan, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, 15 minutes.
Step 3
Immediately pour pickling liquid over plums. Cool, uncovered, then chill, covered, at least 1 day.
Step 4
- Available at Latino markets and Chile Today–Hot Tamale (800-468-7377).
Step 5
** Available at Fauchon (212-308-5919).
