Four 1-pint canning jars with lids and rings

2 cups unseasoned rice vinegar

1 cup distilled white vinegar

2 packed cups dark brown sugar

1/2 cup kosher salt

2 1/2 lbs. firm but ripe plums, pitted and cut into 8 wedges each

8 cloves

4 star anise pods

One 2-inch cinnamon stick, broken into 4 pieces

2 tsp. pink or black peppercorns

1 tsp. fennel seeds

 

Directions:

1) Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids, and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.

2) Set a metal rack in another large pot. Fill the pot with water, cover and bring to a boil. 

3) Meanwhile, in a saucepan, combine both vinegars with the brown sugar and salt and bring to a boil to dissolve. Using the sterilized tongs, removed the jars from the hot water and transfer them to a rimmed baking sheet. 

4) Pack the plums, cloves, star anise, cinnamon, peppercorns, and fennel seeds into the jars, leaving 1/2 in. at the top. Ladle the hot brine over the plums, stopping 1/2 in. from the top. Using the tongs, screw the lids and rings on the jars securely but not too tightly.

5) Using the canning tongs, lower the jars onto the rack in the boiling water, making sure they are covered by 1 inch of water. Boil over high heat for 20 minutes. Using the canning tongs, transfer the jars to a rack to cool until the lids seal (they will be concave); refrigerate any jars that do not seal. Store the sealed jars in a cool, dark place for up to 6 months.