These do take a few days to pickle once you make them, but they are quick and easy to make. I think my favorite is that they don’t need to be canned, you can just put them in a jar in the fridge. I think I will pickle more things using this method, it’s quick and easy and I can experiment with small batches to find my favorite flavors. Try it will you? Let me know how you like it! Start today and they will be perfect by this weekend.
These go really well with chicken, or in cocktails!
I got this recipe from Smoke & Pickles By Edward Lee, a crazy-awesome Southern/Korean cookbook that Joel got me for Christmas. There are a lot of inspiring recipes and ideas in this book! If you are looking to shake up your summer cooking, I highly recommend it.
I tried this recipe with both rice wine vinegar and plain white vinegar, and honestly, they are both delicious. The rice wine vinegar is a little more mellow, and I do love the idea of using that as a pickling vinegar, so if you have some sitting around, try it. If not, plain white vinegar does just fine, maybe add just a pinch of extra sugar.
- 2 pounds cherries, stemmed and pitted
- 3-4 fresh rosemary sprigs
- 1 cup rice vinegar or white distilled vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt (iodized or table salt is fine)
- 1/2 teaspoon whole black pepper corns
- Put the cherries in to a large glass jar that will hold 3-4 cups, depending on the size of your cherries is good. In a small sauce pan, combine the vinegar, water, sugar, salt and peppercorns in a small saucepan and bring to a simmer. Stir until the salt and sugar are dissolved. Let the mixture cool for 10 minutes.
- Pour the vinegar mixture over the cherries and put a tight fitting lid on it. It might seal, but these still need to be stored in the fridge. They will be ready to eat in about 4 days and will keep for 1 month.
- Try with chicken, or other poultry or in a cocktail. They are great as a snack too.