Monday, July 18, 2016

Quick Pickled Cherries


1 heaping pint bing cherries
1 cup red wine vinegar
1 cup water
3 tablespoons balsamic vinegar
zest of one lemon
2 bay leaves
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoons peppercorns
1/2 teaspoon cloves


Wash your cherries really well, and remove the stems. Pit them and pack them into a quart jar. 

In a medium saucepan combine the vinegars and water, zest, sugar, and spices, over medium high heat. Bring to boil and then turn down to a simmer until everything is dissolved and the brine is steamy. 

Remove from heat and set aside while the liquid cools for ten minutes. 

Then pour the liquid over the cherries and set aside until the jar is cool to the touch. 

Screw on the lid and refrigerate for several hours.