- 2 lb firm-ripe red or black plums
- 2 cups water
- 2 1/2 cups sugar
- 1 3/4 cups red-wine vinegar
- 3 dried chiles de árbol
- 3 whole star anise
- 3 (1-inch) dried long peppers, or 1 (3-inch) piece peeled fresh ginger cut crosswise into 1/2-inch-thick slices
- Slit skin of each plum lengthwise from top to bottom with a sharp paring knife evenly around plum in 4 to 6 places, then put in a heatproof jar.
- Bring water to a boil with remaining ingredients in a 3-quart nonreactive saucepan, stirring until sugar is dissolved, then simmer, uncovered, stirring occasionally, 15 minutes.
- Immediately pour pickling liquid over plums. Cool, uncovered, then chill, covered, at least 1 day.