Pickled Cherries Recipe
- 3/4 cup distilled white vinegar
- 1/4 cup sugar
- 2 teaspoon whole black peppercorns
- 1 teasopoon coriander seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 pound fresh cherries, stemmed and pitted
- 1 large rosemary sprig
- Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.
