Salted Plums

Like making preserved lemons, simply halve or quarter the plums, remove the pits, and then stack in a sterilized jar, sprinkling salt between each layer with enough salt to cover the plums. The salt will leach juice from the fruit, making a brine. Let the plums sit in the brine for at least a week at room temperature, shaking the jar occasionally to make sure the plums are well covered.