New This Month

Pickled Plums with Shiso

Make this for our Sticky Rice Balls.

  • Servings: 6

Source: Martha Stewart Living, July 2005


  • 12 red plums (about 2 1/2 pounds), halved lengthwise and pitted
  • 2 cups rice wine vinegar
  • 1/2 cup sugar
  • 1/2 cup shiso leaves, cut into very fine strips (9 to 10 leaves)
  • 12 coriander seeds
  • 1 cinnamon stick
  • 1 small dried red chile


  1. Put plums in a nonreactive bowl; set aside. Stir together vinegar, sugar, 1 cup water, shiso leaves, the spices, and the chile in a medium saucepan. Bring to a boil. Pour over plums; let cool completely. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 1 week. Just before serving, cut plums into 1/2-inch pieces. Discard cinnamon stick and chile.


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