There comes a time every summer when I fetishize plums. When I lived in Los Angeles, I got to know many different varieties: Santa Rosa, Greengage (Reine Claude), Damson, pluots and more. And somewhere tucked away, I still have a recipe for a lightly sweet and dry cake studded with juicy Italian plums I got from the Times more than 2 decades ago. I'll share it with you a bit later in the summer, when those plums are at their peak. I prefer plums when they are ice cold and rather firm, juicy but still a little tart. Still, I'm not opposed to popping a yielding little sugarplum into my mouth and licking its sweet syrup from my fingers. But before I go all Nigella on you, I want to tell you about a quick and easy way to make spicy plum pickles. Sometimes you buy a few too many, or you just can't eat one more right now and they're about to pass their prime, and that's when you might consider this recipe.