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1. Wash the plums under cold running water, pat them completely dry with paper towels and place them in a large glass or ceramic bowl.
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2. In a 1½ - to 2-quart enameled or stainless-steel saucepan, bring 2 cups of the vinegar and 2 cups of the water to a boil over high heat. Pour the boiling liquid over the plums and let them soak at room temperature for about 1 hour.
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3. Then pour the liquid back into the same saucepan, bring it to a boil, and pour it over the plums again; set them aside to soak for 1 hour longer. Drain off the liquid and discard it.
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4. Pour the remaining 2 cups of vinegar and 2 cups of water into the saucepan. Add the sugar, cloves and cinnamon, and bring to a boil over high heat, stirring until the sugar dissolves. Pour the liquid over the plums and set them aside to cool to room temperature.
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5. With a slotted spoon, pack the plums into a 1-quart canning jar, following the directions for canning and preserving above. Return the soaking liquid to the saucepan and bring it back to a boil.
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6. Pour the boiling liquid over the plums, a little at a time, filling the jar to within ¼ inch of the top.
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7. Seal at once. Let the plums pickle at room temperaturefor at least 2 weeksbefore serving them as an accompaniment to such roast meats as loin of pork with applesauce glaze.
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