Sweet and Spicy Pickled Pluots
- ½ cup red wine vinegar
- 1 cup sugar
- 1 cup water
- 5 firm-ripe pluots
- 8 whole cloves
- 2 dried chiles de árbol
- 3 inch piece fresh ginger, cut into strips
Pit and cut pluots into quarters.
In a medium sauce pan combine red wine vinegar, sugar, and water and bring to a boil, then simmer for 15 minutes.
Place pluots, cloves, chilies, and ginger into a large heat-proof jar. Pour liquid over pluots and let sit with lid open until cool. Refrigerate with lid on for at least one day before serving.
Serve on salads or, if you’re adventurous, try with vanilla ice cream and caramel!