Pickled Plums with Mustard

Wash the plums, remove the stems, and prepare your 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 plums, fill them with boiling water to the brim, 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 dissolved, stir in the vinegar.

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