WEEKDAYS 1e|12c|p

Pickled Cherries

Michael Symon
Servings: Over 12
1 to 30 min

Nothing dresses up a sandwich like pickled cherries. Try these tasty morsels today!

  • Ingredients
  • step-by-step directions
Pickled Cherries
  • 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.
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