Pickled Cherries

By drinkfairy

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

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

1

2 pound Bing Cherries

Prick each cherry with a fork several times and put them in a nonreactive jar or container.

2

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

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.

3

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.