Poke each plum 3 times with a fork. Transfer the plums to an extra-large stainless steel mixing bowl (12"-15" diameter).
In a medium pot, bring the sugar and vinegar to a boil.
The syrup is ready when it changes from cloudy white to clear.
Pour the hot liquid over the plums and gently mix to coat the fruit.
Keep the plums uncovered at room temperature.
For the next 3 days, strain the liquid from the bowl into a medium pot. Bring the syrup to a boil,
then pour it back over the plums. Gently mix to coat the fruit.
Each day, the amount of syrup will increase as the plums release more liquid.
Keep the plums uncovered at room temperature throughout this process.
On the 5th day, sterilize the jars and lids in boiling water.
Place 2 whole cloves and a dash (1/16 to 1/8 tsp) of cinnamon in each jar.
Once the jars are ready, bring the plums and syrup to a gentle simmer in a large pot.
Cook just until small bubbles appear in the center of the pot, do not boil!,
as boiling may cause the plums to break apart.
Immediately transfer the plums into the jars, then pour in the hot syrup to fill each jar to the top.
Seal the jars tightly.
Optional: Turn the sealed jars upside down for 10 minutes.
Personal notes
This recipe comes from my friend Margaret's aunt in Poland.
Margaret and I made it a tradition to pickle Italian plums together at the end of each summer.
It all started when Margaret found a handwritten recipe from her aunt Maryla, written in Polish over 30 years ago.
The first time we tried it, it felt like solving a mystery.
I had never heard of Polish pickled plums and didn't know what to expect.
Was it meant to be sweet? Sour? Savory?
My curiosity was rewarded. Once the plums are steeped in their spiced syrup and sealed in jars,
they develop an earthy sweetness with a subtle tang and warm spice.
These pickled plums are a delicious and elegant accompaniment to roasted poultry or meat,
and since they keep well for up to a year, all it takes is opening a jar to bring that flavor to the table.
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Take note:
The pickled plums are ready to eat after one week.
Sealed jars can be stored at room temperature for up to a year.
Once opened, a jar should be kept in the refrigerator.
Use 16 oz jars - each jar holds about 10-12 plums.
By the end of the 5th day, the plums
should be mostly submerged in syrup.
If the plums haven't released enough
liquid by then, continue the daily
boiling process and do the canning on the 6th day instead.
