Michael Symon's Pickled Cherries

By Dglmedia

Ingredients

• 2 pound Bing Cherries
• 3 cup Red Wine Vinegar
• 1 1/2 cup Sugar
• 2 tablespoon Kosher Salt
• 2 Strips Orange Zest (removed with a vegetable peeler)
• 1 teaspoon Black Peppercorns
• 2 Cinnamon Sticks
• 1 tablespoon Coriander Seeds
• 1 Bay Leaf

Details

Adapted from thechew.com

Preparation

Step 1

Prick each cherry with a fork several times and put them in a nonreactive jar or container.
Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce the heat so the liquid simmers, and cook for 10 minutes. Remove from the heat and let cool for 10 minutes.
Pour the liquid over the cherries (they should be completely submerged). When the concoction is completely cool, seal or cover the cherries, and refrigerate for up to 1 month.

Useful in fruity cocktails!