Pickled Cherries

Recipe PREP 5 min COOK 10 min, plus a few days to a couple of weeks for pickling

Pickled Cherries

PREP 5 min COOK 10 min, plus a few days to a couple of weeks for pickling

Description

This unique cherry pickle pairs perfectly with olives, nuts, or a cheese plate for a sweet, tangy kick. Cherries are rich in anthocyanins, antioxidants that reduce cell damage and disease risk. They also provide potassium, fiber, and vitamins C and A, supporting heart health, vision, and immunity. Pickling adds probiotics that help promote a healthy gut microbiome and improve nutrient absorption.

Ingredients

about 1 qt (950 ml) MAKES

1/2 tsp fennel seeds
1/4 tsp coriander seeds
2 sprigs of thyme
1 cup (240 ml) white wine vinegar
Scant 1/2 cup (100 ml) water
1/2 cup (100 g) sugar
1 tsp salt
1 lb (450 g) cherries

Directions

Step 1

In a small dry skillet over medium heat, toast the fennel and coriander seeds, stirring frequently, until toasty and fragrant, 30 seconds to 1 minute. Transfer the toasted seeds to a clean 1-qt (950-ml) Mason jar and set it aside.
Step 2

In a small saucepan over medium heat, mix the vinegar, water, sugar, and salt until the sugar and salt dissolve. Let the mixture cool slightly. Add the thyme sprigs.
Step 3

Put the cherries in the jar with the spices. Pour the vinegar mixture over the cherries. Lid the jar and keep in a cool, dark place for a few days to a couple weeks to let the cherries absorb the brine. Once you’ve opened the jar, keep it in the refrigerator for up to 1 month.

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About the author

Betty Hallock

Betty is a writer and editor: A journalist who formerly worked at the Wall Street Journal, Los Angeles Times, and Los Angeles magazine, she also has co-authored four cookbooks. Her favorite meal for as long as she can remember has been ochazuke — rice with tea and pickled plum.

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