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Pickled Sour Cherries

Recipe information

  • Yield

    makes 1 quart

Ingredients

1 1/4 cups rice vinegar
1 small slice of fresh ginger
15 black peppercorns
1 1/4 cups sugar
1/2 teaspoon kosher salt
4 cups pitted fresh sour cherries (about 1 pound)

Preparation

  1. Step 1

    In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.

    Step 2

    Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely. When they have cooled, cover and refrigerate. These are best if they sit for at least a day before serving.

Cooking in the Moment
TagsPickleCondimentCherryStone FruitFruitGluten FreeDairy FreeNut FreeVeganVegetarianEasyMake Ahead5 Ingredients or FewerPickle & PreserveSpringSummerCookbooks
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