A couple of weeks ago, I shared a recipe for Roasted Red Pepper Spread. In the photo of this spread you may have noticed something
that looked like grapes. Nope. Not grapes. Those tasty morsels were none
other than pickled cherries. Not heard of pickled cherries, you say? Then you
need to educate yourself immediately because these beat the pants off of grapes
(unless you plan to pickle them as well).
Sweet, spicy, and totally delicious, step aside cornichons, a new kid is in
town. Simple to make, do-ahead, and able to be kept, refrigerated, for up to a month,
you will dazzle with your next fruit and cheese tray, or antipasto
platter. Bing cherries are in season
May through August, and again in December, so you still have time to try them
for those big holiday parties.
Pickled Cherries
Adapted from epicurious.com
¾ cup distilled white vinegar
¾ cup distilled white vinegar
¾ cup water
2 Tablespoons granulated sugar
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
2 teaspoons whole black peppercorns
1 teaspoon coriander seeds
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 9 ingredients 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.
1/2 teaspoon crushed red pepper flakes
1 pound Melissa’s fresh Bing cherries, stemmed and pitted
1 large rosemary sprig
Bring first 9 ingredients 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.
This post is linked to: Inspire Me
Tuesday, Tuesdays At Our Home, Two Cup
Tuesday, Celebrate Your Story, Homemaking
Party Tuesday, Wow Us Wednesday, Work It
Wednesday, Wine’d Down Wednesday, Wake up
Wednesday, Full Plate Thursday, Thursday
Favorite Things, Share
Your Style, Coffee and Conversation, and Foodie
Friday & Everything Else
4 comments:
Pretty. These look Christmasy. But I'd love to have some for the Fall Party!
http://myjourneyback-thejourneyback.blogspot.com/2016/10/happy-homemaker-monday.html
Bring them over! Happy Fall!
Never heard of these! But I do trust you, and what an elegant addition to a appetizer spread!
Jenna
They look delicious. Thanks for sharing!
Hi Patti,
Wow these cherries will be fantastic, thanks so much for sharing this recipe with us. Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
Miz Helen
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