Pickled Cherries

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 water
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 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.

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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