Pickled Plums with Mustard

Wash the plums, remove the stems, and prepare the jars, sterilizing them if desired.

Place a bay leaf, cloves, allspice, black peppercorns, coriander seeds, and mustard at the bottom of each jar.

Pack the jars tightly with the plums, pour boiling water over them until it overflows, cover with lids, and let sit for fifteen minutes.

Drain the water into a saucepan, add the sugar and salt, bring to a boil, and once the crystals have dissolved, stir in the vinegar.

Pour the boiling marinade over the plums up to the brim, making sure to get the mustard seeds back into the jars, seal tightly, wipe the jars clean, invert them, and wrap in a blanket until completely cooled.