Tart Pickled Cherries and Pickled Celery Sticks
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Prep Time
30 mins
-
Cook Time
30 mins
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Additional Time
10 d
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Total Time
10 d 50 mins
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Servings
32 servings
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Calories
29 kcal
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Cuisine
American
Tart Pickled Cherries and Pickled Celery Sticks
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Two unusual pickles to accompany drinks, antipasto, or charcuterie
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Ingredients
For the Tart Pickled Cherries:
- 1 pound ripe firm Bing cherries (or any other sweet cherry)
- 6 prigs fresh tarragon
- 2 cups white wine vinegar
- ¼ cup sugar
- 2 teaspoons pickling salt
For the Pickled Celery Sticks:
- 1 talk crisp fresh celery
- 6 cups water
- 2 bay leaves
- 4 lices lemon
- pickling salt as needed
- 2 tablespoons sugar
- 2 large garlic cloves peeled
- 1 teaspoon mustard seed
- ¼ teaspoon red pepper flakes
- 12 whole black peppercorns
- 2 whole cloves
- 1 ½ cups white wine vinegar
- ¾ cup water
Instructions
To make the Tart Pickled Cherries:
- Rinse the cherries. Discard any with soft spots. Clip the stems to ½ inch. Blot the cherries with paper towel to remove all moisture.
- Rinse and dry the tarragon. Drop half of the tarragon sprigs into each of two hot, sterilized canning jars. Add the cherries.
- Stir together the vinegar, sugar, and salt in a non-reactive saucepan. Heat to simmering, stirring until sugar and salt are completely dissolved. Pour over the cherries and tarragon filling to within ¼ inch of top of jars.
- Remove any air bubbles from jars. Apply sterilized two-piece canning lids. Process for 10 minutes in a boiling water bath.
- Store in a cool, dark place for at least one week before serving.
To make the Pickled Celery Sticks:
- Using a vegetable peeler, remove all strings from celery. Cut into lengths (about 3 inches) that will fit into your canning jars. Cut lengths into strips about ½ inch wide.
- Heat water to boiling in a large non-reactive saucepan. Add the bay leaves, lemon slices, and 1 teaspoon salt. Boil the liquid for two minutes, then add the celery and return to the boil. Begin timing and boil for two minutes, no more. Drain the celery in a colander. Reserve lemon slices. Spread the celery and lemon out on paper towels to cool until it is comfortable to handle.
- In each of two hot, sterilized canning jars, place 1 lemon slice, ½ teaspoon salt, 1 tablespoon sugar, 1 garlic clove, ½ teaspoon mustard seed, 1/8 teaspoon red pepper flakes, 6 black peppercorns, and 1 whole clove.
- Meanwhile bring the vinegar and water to a boil.
- Pack the celery sticks in the jars as tightly as possible. Pour in enough of the vinegar and water mixture to completely submerge the celery leaving ¼ inch headspace.
- Apply two-piece canning lids and process in a water bath canner for 10 minutes. Allow the celery to mellow for a few days before serving. Store leftovers in the refrigerator.
Nutrition Information
Show Details
Calories
29kcal
(1%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
126mg
(5%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
34IU
(1%)
Vitamin C
2mg
(2%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32servings
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 126mg | 5% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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