July 30, 2012 by hoosieroutwest
So you’re probably thinking: gross, pickled cherries? Not so fast! These are delicious! They have just a little vinegar tang, a couple of savory notes from the bay leaves and the sweetness from the cherry.
I haven’t quite figured out what I’m going to do with these lovelies other than just eat them out of the jar. Although they would also be delicious sitting in the bottom of a Manhattan or Whiskey Sour. You could also use the brine as a syrup for a drink – I’m thinking vodka, sparkling water, pickled cherry brine and a pickled cherry? Delicious.
I’m also thinking with cheese, something creamy perhaps? I’ve been pairing a lot of fruit with cheese lately and haven’t been disappointed yet. Whatever it’s paired with or even straight out the jar it’s delicious. I’ll probably be sending some of these out to friends for Christmas gifts.
Nosh Your Average Blog: Pickled Sweet Cherries Recipe
adapted from Food in Jars by Marisa McClellan
Makes about 4 pints
2 ½ cups distilled white vinegar
2 cups granulated sugar
2 tablespoons pickling salt (or 1.25 ounces kosher salt)
4 bay leaves
32 black peppercorns
2 ½ pounds sweet cherries, washed with stems trimmed
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put lids in heatproof bowl.
Combine the vinegar, 2 cups of water, the sugar and salt in a pot and bring to brine to a boil.
Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the lids.
Place 1 bay leaf and 8 peppercorns in each sterilized jar. Pack the cherries into the jars as tightly as you can manage, while trying not to squash them.
Carefully pour the hot brine over the cherries in each jar, leaving ½ inch of headspace. Gently tap the jars to help loosen any bubbles before using a chopstick to dislodge any remaining bubbles. Check the headspace again and add more brine if necessary.
Wipe the rims, apply the lids and rings and process in the boiling water bath for 10 minutes. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
Let the pickles cure for at least 48 hours before eating.