Pickled Cherries

Adapted from epicurious.com

3/4 cup distilled white vinegar
2 Tablespoons granulated sugar

2 Tablespoons brown sugar
2 teaspoons whole black peppercorns
1 teaspoon coriander seeds

1 cardamom pod

1 cinnamon stick
1/2 teaspoon crushed red pepper flakes
1 pound Melissa’s fresh bing cherries, stemmed and pitted
1 large rosemary sprig

Bring first 8 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugars. Reduce heat to medium-low, and simmer 5 minutes. Strain into a medium bowl, and 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-quart mason jar (I used two smaller jars). Pour in enough pickling liquid to cover cherries. Cover and chill. Keep refrigerated. Strain before serving.
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