Serve these pickled plums in sandwiches, in salads, or even on top of pancakes. The small dash of acid, sugar and salt gives the seasonal fruits a special touch and enhances their natural sweetness. Be sure to use firm but ripe fruit for the best texture. When you’ve finished eating your pickles, be sure to save the colorful brine for salad dressings and drinks. You can also substitute cherries or other stone fruits like peaches or nectarines for plums.
Pack the plum slices in a pint-sized glass jar or other similarly sized heat-resistant container. In a small saucepan, combine vinegar, sugar, salt, star anise, and black peppercorns with ¾ cup water and heat over medium-high heat. Bring the mixture to a boil, then pour it over the plums, completely covering them. Let cool on the counter for 20 minutes, then cover and refrigerate for at least 4 hours or overnight. The cucumbers will become stronger the longer they stay in the brine. Store in the fridge for up to 4 weeks.