Pickled Cherries

By mirandavoegeli

Recipes + Menus | recipes

Pickled Cherries
Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi
platter.

Makes 2 2/3 cups

ACTIVE TIME:

30 minutes

TOTAL TIME:

30 minutes

Recipe by the Bon Appétit Test Kitchen

June 2011

Ingredients

• 3/4 cup distilled white vinegar
• 1/4 cup sugar
• 2 teaspoons whole black peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 pound fresh cherries, stemmed and pitted
• 1 large rosemary sprig

Preparation

Step 1

Preparation

Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 35 minutes. Transfer cherries and rosemary to a 1-qt. mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. DO AHEAD Can be made 1 month ahead. Keep refrigerated. Strain before serving.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Picnic Food Slideshow.