Home made pickled cherries in a jiff! Photo by Tad Seaborn
Why pickle pickles when you can pickle cherries? I know, I know you pickle cucumbers but it flowed better. Anyway, this jar of pickled cherries has disappeared fast—with pate, with cheese, on burgers—-and so simple to make. Pitting the 2 cups of cherries will be a slight pain in the butt, yet still speedy. Honest.
And they’re ready to serve once chilled. So you can enjoy them the same day–the same afternoon even. After your workout that you didn’t want to do, or once you’ve finished reading the last chapter in your book club novel (that being a reminder that I need to read some novels).
Ingredients (recipe from my Quick Fix piece in the Globe)
2 cups (about 350g) pitted cherries
1/4 cup white vinegar
1/4 cup balsamic vinegar
3/4 cups water
1/8 cup sugar
1/2 teaspoon coriander seeds
1 teaspoon black peppercorns
pinch of chili flakes
sprig of rosemary
Method
Prepare 2 cups (about 350g) pitted cherries. In a small pot combine 1/4 cup white vinegar, 1/4 cup balsamic vinegar, 3/4 cups water, 1/8 cup sugar, 1/2 teaspoon coriander seeds and 1 teaspoon black peppercorns. Add a pinch of chili flakes if desired. Bring to a boil. Add in the cherries and a sprig of rosemary and simmer for 1-2 minutes. Scoop the cherries into a sealable container (they will fit a 500 ml mason jar) and top up with the pickling liquid. Allow to cool slightly and refrigerate. They’re ready to serve once cold and will last in the fridge for a few weeks.
cheese and toast 