3 star anise
1 teaspoon chai masala
120ml | ½ cup red wine vinegar
120ml | ½ cup water
50 g| 2 oz granulated or caster sugar
1 teaspoon salt
In a small pan heat the vinegar, water, sugar, salt, chai masala and star anise until the liquor just comes to the boil and the sugar has dissolved, allow to go completely cold.
Wash and dry the plums. Cut each plum in half from stalk to tip, remove the stone and slice each half from stalk to tip into 6 wedges.
Place the plums in a jar, and pour the cold spiced liquor over the plums. Seal the jar and place in the fridge, allow to infuse for 24 hours, the pickles will keep for a week or longer although the colour may be effected.