Pickled Plums with Shiso


Make this for our Sticky Rice Balls.


  • 12 red plums (about 2 ½ pounds), halved lengthwise and pitted

  • 2 cups rice wine vinegar

  • ½ cup sugar

  • ½ 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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