![Salty-Sweet Spiced Pickled Plums Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/Gdu4jYrsM0qziKl3_wYo4DqlBDI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201208-xl-salty-sweet-spiced-pickled-plums-038a6a8e7a7d4e4092a18d01b26a293d.jpg)
Ingredients
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Four 1-pint canning jars with lids and rings
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2 cups unseasoned rice vinegar
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1 cup distilled white vinegar
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2 packed cups dark brown sugar
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1/2 cup kosher salt
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2 1/2 pounds firm-but-ripe plums, pitted and cut into eight wedges each
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8 cloves
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4 star anise pods
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One 2-inch cinnamon stick, broken into 4 pieces
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2 teaspoons pink peppercorns
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1 teaspoon fennel seeds
Directions
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Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
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Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil.
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Meanwhile, in a saucepan, combine both vinegars with the brown sugar and salt and bring to a boil to dissolve. Using the sterilized tongs, remove the jars from the hot water and transfer them to a rimmed baking sheet.
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Pack the plums, cloves, star anise, cinnamon, peppercorns and fennel seeds into the jars, leaving 1/2 inch at the top. Ladle the hot brine over the plums, stopping 1/2 inch from the top. Using the tongs, screw the lids and rings on the jars securely but not too tightly.
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Using canning tongs, lower the jars onto the rack in the boiling water, making sure they are covered by 1 inch of water. Boil over high heat for 20 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will be concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.