This pickled cherries recipe is an easy yet unexpected way to extend the ephemeral cherry season.–Renee Schettler Rossi
LC How To Put Pickled Cherries To Good Use Note
Let’s not dally, shall we? After all, there are tartly sweet, subtly spiced cherries the likes of which you’ve probably never experienced. How to put pickled cherries to good use? Here are some of our preferred incarnations, but don’t let them stifle your imagination. Wanna share your intended use? We’d love to hear it. Let us know in a comment below.
Plop on a cheese board
Slip into cocktails
Spoon onto ice cream
Toss into salad (and don’t neglect to dribble some pickling liquid into the vinaigrette)
Nibble alongside charcuterie
Stir into pan juices of roast chicken or pork or duck
Special Equipment: Cherry pitter; 2 pint jars with lids
Pickled Cherries Recipe
- Quick Glance
- 25 M
- 25 M
- Makes 2 pints
- 1 1/4 pounds (about 4 cups or 570 grams) fresh cherries, pitted and rinsed
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 pieces crushed star anise
- 1 whole clove
- 1 1/2 cups white balsamic vinegar
- 1 cup cold water
- 1. Pack the cherries into the jars, leaving 1/2 inch space at the top of each jar.
- 2. Combine the salt, sugar, star anise, clove, vinegar, and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, for 5 minutes.
- 3. Carefully ladle the hot pickling liquid into the jars, leaving 1/2 inch space at the top of each. Screw on the lids and bands, let cool for 2 hours, and then either refrigerate for 7 to 10 days or process and keep for up to 10 months.
Pickled Blueberries Variation
- Simply substitute blueberries for cherries. Easy peasy.
Hungry for more? Chow down on these:
- Pickled Cherries with Sweet Spices from SBS
- Balsamic Pickled Cherries from Confections of a Foodie Bride
- Pickled Ramps from Leite's Culinaria
- Pickled Spring Vegetables With Mustard-Seed Vinaigrette from Leite's Culinaria
Pickled Cherries Recipe © 2014 Hugh Acheson. Photo © 2014 Rinne Allen. All rights reserved.
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