Nothing dresses up a sandwich like pickled cherries. Try these tasty morsels today!
- 2 pound Bing Cherries
3 cup Red Wine Vinegar
1 1/2 cup Sugar
2 tablespoon Kosher Salt
2 Strips Orange Zest (removed with a vegetable peeler)
1 teaspoon Black Peppercorns
2 Cinnamon Sticks
1 tablespoon Coriander Seeds
1 Bay Leaf
- Prick each cherry with a fork several times and put them in a nonreactive jar or container.
- Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce the heat so the liquid simmers, and cook for 10 minutes. Remove from the heat and let cool for 10 minutes.
- Pour the liquid over the cherries (they should be completely submerged). When the concoction is completely cool, seal or cover the cherries, and refrigerate for up to 1 month.