Ingredients
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
Preparation
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.
