Pickled Sour Cherries

Name: Pickled Sour Cherries
Yield: makes 1 quart
Ingredients: 1 1/4 cups rice vinegar; 1 small slice of fresh ginger; 15 black peppercorns; 1 1/4 cups sugar; 1/2 teaspoon kosher salt; 4 cups pitted fresh sour cherries (about 1 pound)

December 9, 2011

Recipe information

Yield
makes 1 quart

Ingredients

1 1/4 cups rice vinegar

1 small slice of fresh ginger

15 black peppercorns

1 1/4 cups sugar

1/2 teaspoon kosher salt

4 cups pitted fresh sour cherries (about 1 pound)

Preparation

Step 1
In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.
Step 2
Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely. When they have cooled, cover and refrigerate. These are best if they sit for at least a day before serving.

Cooking in the Moment

TagsPickle Condiment Cherry Stone Fruit Fruit Gluten Free Dairy Free Nut Free Vegan Vegetarian Easy Make Ahead 5 Ingredients or Fewer Pickle & Preserve Spring Summer Cookbooks

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