Pickled Cherries
Pickled Cherries
About this Recipe
Cherry season can come all of a sudden, and then just as abruptly it’s gone. And in between, did you even have the chance to make a pie? Maybe not. But you can savor — and save — a little of the season by pickling cherries. It’s a fast and easy way to put them up. Add them to a salad or cheese plate. They go nicely with olives, nuts, and other pickles too.
The Benefits
Cherries are full of anthocyanins, an antioxidant that gives them that deep red color and also helps fight cell damage and lowers disease risk. These plump little fruits are also rich in potassium, manganese, fiber, and vitamins C and A, all of which help support heart health, vision, bone health, and overall immunity. The 'cherry on top’ is pickling, which adds probiotics to the mix that help promote a healthy gut microbiome and improve nutrient absorption.
Ingredients
- 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
More by Betty Hallock
