Food & Cooking Recipes Dessert & Treats Recipes Pickled Plums with Shiso By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Make this for our Sticky Rice Balls. Ingredients 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 Directions 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. Print