On the drain, make cross-cuts and remove the bones. Peel the garlic.
Insert a clove of garlic in each plum.
Boil water with sugar and spices for the marinade, put the plums in sterile jars and pour the marinade. Let stand until it cools. Then drain the marinade and bring to a boil, fill the plums, cover and leave for 12 hours.
Drain the marinade again, bring it to a boil, add vinegar. Pour plums and roll up.