Either you’re going to think that I am crazy, or you think that this is genius … pickled cherries? Who would have thought!
But they are amazingly good and should take my word for it and make a batch yourself. This is only a small batch and worse case, you will have to give the ones that you don’t like away, but trust me, you will be making more! Sweet and briney, a perfect addition to a cheese plate or along side pork. And while cherries are in high season and relatively inexpensive, you should go for it.
Ingredients
2 cups granulated sugar
1 1/4 teaspoon salt
2 tablespoons pink peppercorns, divided
6 whole cloves
1 1/2 cups water
2 cups apple cider vinegar
1 pound fresh cherries, pitted
Directions
In a saucepan combine sugar, salt, 1 tablespoon peppercorns, cloves and water. Bring to a boil and simmer for about 5 minutes. Turn off the heat and allow to steep for 10 minutes. Stir in the vinegar.
Place cherries into 6 sterilized half pint jars (really pack them in). Divide remaining tablespoon of peppercorns into each jar. Strain brining liquid and pour in enough liquid to cover the cherries, filling the jars and allowing about a 1/2 inch head space. Close the jar and allow to cool to room temperature, or process in a water bath for 10 minutes. If you process in a water-bath, they will keep for about a year. If you do not, they will keep in the refrigerator for up to a month.
Serve with cheese, pork or just as a healthy sweet and salty snack.
