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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These plums nicely complement pork or lamb chops. You can slip off the skins before eating if you like. 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 |
Directions:
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.
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.
3. Immediately pour pickling liquid over plums. Cool, uncovered, then chill, covered, at least 1 day.
4. * Available at Latino markets and Chile TodayHot Tamale (800-468-7377).
5. ** Available at Fauchon (212-308-5919).
6. Cooks' note: ·Pickled plums keep, chilled, 1 month.
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