Pickled Cherries

PIT THE CHERRIES

1. Use a cherry pitter or sharp paring knife to remove the pits and stems from 1 pound fresh cherries and set aside.

MAKE THE PICKLING BRINE

1. In a small saucepan, combine ¾ cup rice wine vinegar, ¼ cup brown sugar, 1 teaspoon whole coriander seed, 2 teaspoons whole black peppercorns, r½ teaspoon crushed red pepper flakes and 1 vanilla bean, split. Over medium-high heat, stir until the sugar is dissolved. Reduce the heat and simmer for 3-5 minutes.
2. Remove the vanilla bean and set aside. Place a fine mesh strainer over a bowl or glass measuring cup and pour the brine and solids through the strainer. Discard the solids. Transfer the brine liquid and vanilla bean back to the saucepan.
3. Add the pitted cherries to the brine and simmer until tender, another 3-5 minutes.
4. Transfer the cherries to a glass mason jar. Tuck the vanilla bean into the jar (I used two small jars and I sliced the vanilla bean in half dividing them between the two mason jars.) Fill the jars with the pickling liquid. Let them cool to room temperature, then seal tightly with a lid and refrigerate overnight.
5. Pickled cherries will last in the sealed jar for up to a month, or can be canned via traditional canning methods for up to a year.