Sweet and Tangy Pickled Cherries
This versatile condiment requires a little planning, but your patience will be rewarded.
I bought a large bag of cherries from a neighborhood produce stand in order to have a healthy snack readily available. But, of course, I forgot about them, and after a few days, I needed to do something to prevent wasting them and throwing my hard-earned money down the drain. Pickling seemed like the perfect solution. I threw a bunch of stuff in a pot, and the outcome was so delicious, I’ve decided to share my process with you.
This recipe is the perfect mix of tangy, sweet, tart, and spicy. The amount of red pepper flakes you use depends solely on your preference and how hot your flakes are. I tend to lean toward the heavier end (usually the full teaspoon), and my red pepper of choice for this recipe is Burlap & Barrel Cobanero Chili. This gives the cherries a soft, lingering heat that you don’t actually taste at first, but then comes up on the back end. For the best result, macerate your cherries for at least 12 hours before use. After that, the sky’s the limit: top yogurt, oatmeal, or ice cream, serve them with lamb or duck, or eat them straight from the jar. I like them as an accompaniment to any nutty, soft, or creamy cheese. I’ve even used the brine to make cocktails.
Sweet and Tangy Pickled Cherries
- 1 pound fresh cherries, pitted and halved
- 1/2 cup apple cider vinegar
- 1/2 cup rice wine vinegar
- 1/4 cup water
- 1/2 cup dark brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon mustard seeds
- 1 bay leaf
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 vanilla bean, split lengthwise
Combine the cider vinegar, rice wine vinegar, water, sugar, peppercorn, mustard seeds, bay leaf, pepper flakes and vanilla bean in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
Remove the bay leaf and discard. Remove the vanilla bean and set aside. Pour pickling brine through a fine mesh strainer to remove the solids, reserving the liquid in a large measuring cup.
Return pickling brine back to saucepan. Add cherries and simmer for 4–5 minutes or until tender.
Place cherries and the vanilla bean in a glass mason jar, and fill the jar with the reserved pickling liquid. Cool cherries to room temperature and then seal and refrigerate at least 12 hours before use.
Pickled cherries will keep for one month. For longer storage, use a standard canning procedure.
