Sunday, July 15, 2012

Pickled Cherries

Pickled Cherries

Enjoy the deep rich flavor of cherries with a little "zing".  The hardest part of this recipe is pitting and stemming the cherries - be prepared for stained fingernails!   I used a few drops of hot sauce instead of red pepper flakes and I substituted cardamon pods for coriander seeds.  I also added a pinch of salt.  This recipe is from Bon Appetit, June 2011


  • 3/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 2 teaspoons whole black peppercorns
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound fresh cherries, stemmed and pitted
  • 1 large rosemary sprig


  • Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar.
  • Reduce heat to medium; simmer 5 minutes.
  • Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan.
  • Add cherries and rosemary to saucepan.
  • Simmer until cherries are tender, 3-5 minutes.
  • Transfer cherries and rosemary to a 1-qt. mason jar.
  • Pour in enough pickling liquid to cover cherries.
  • Cover and chill.
  •  Can be made 1 month ahead. Keep refrigerated. Strain before serving.

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