Transform stone fruit with a salty-sweet brine.


PREP: 0:10
YIELD: 8 servings


  • 1/2 c. distilled white vinegar
  • 1/3 c. packed dark brown sugar
  • 1 tbsp. yellow mustard seeds
  • 1 Dried Bay leaf
  • 2 sprigs fresh thyme
  • Kosher salt
  • 4 plums (about 1 lb.), pitted and cut into 16 wedges each



1) Combine vinegar, sugar, mustard seeds, bay leaf, thyme, 1 1/2 teaspoons salt, and 1 cup water in a medium saucepan. Boil, stirring occasionally, until sugar dissolves, 2 to 4 minutes.

2) Place plums in a glass bowl or jar and top with brine; cool completely. Refrigerate at least 4 hours or up to 4 days.

Bon Appetit

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