Quick-Pickled Plums

Pickle some pretty purple plums for a stack of Waffle Sandwiches with melty brie and arugula. Save extras to garnish cocktails -- or serve with pork. Trust us, they go with everything

Yield: 2 cups , Prep time: 10 minutes , Cook time: 5-10 minutes



1. In a sauté pan combine the vinegar, water, salt, sugar, thyme, and ginger. Bring to a boil and cook until the sugar and salt have dissolved.
2. While the liquid is boiling, halve, pit, and slice the plums into ¼-inch-thick slices. Place the plums in a bowl.
3. Once the sugar and salt have dissolved, remove the liquid from the heat and pour over the fresh plums. Let them sit and cool together.
4. Transfer to an air-tight container and store in the refrigerator.

Tips + Tricks

**If you want more texture in the plums, cut them a little thicker and let the pickling liquid cool a bit before pouring it over the fruit.
**Double the recipe and use leftovers as your secret to cutting richness with sweet-and-sour.