Pickled Cherries
User Reviews
4.8
Pickled Cherries
Description
Pickled Cherries begin with fresh pitted cherries that are simmered briefly until tender. Meanwhile, a pickling brine is prepared by dissolving sugar in rice wine vinegar with whole coriander seeds, black peppercorns, crushed red pepper flakes, and a split vanilla bean. The brine and cherries are cooked together, infusing the fruit with layered flavors of sweet, tart, warm spice, and a mild vanilla aroma.
The cherries are then transferred to jars along with the vanilla bean for continued flavor development. This preserves the cherries and allows the pickled flavors to deepen. The mixture pairs well with cheeses, meats, or can be used to brighten salads and desserts.
Storing the pickled cherries in the refrigerator helps maintain freshness and flavor over time, keeping them ready for use over days or weeks.
Ingredients
- 1 pound Cherry use Bing, black cherries, Ranier or other varieties, fresh
- ¾ cup rice wine vinegar
- ¼ cup brown sugar
- 1 teaspoon coriander seed whole
- 2 teaspoons black peppercorns whole
- ½ teaspoon red pepper flakes crushed
- 1 vanilla bean slit down the middle
Instructions
PIT THE CHERRIES
- 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
- 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.
- 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.
- Add the pitted cherries to the brine and simmer until tender, another 3-5 minutes.
- 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.
- 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.
Notes
- Store pickled cherries refrigerated to extend freshness and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 5mg | 0% |
| Potassium | 150mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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