Leena's Pickled Cherries
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
This recipe is based on the proportions and directions of my dear friend Leena Trivedi-Grenier. She opened my eyes to the concept of pickled cherries. This recipe makes one small jar - you can easily double, triple or quadruple the recipe for a bigger batch.
Ingredients
1/2 cup (4 ounces) apple cider vinegar
1/3 cup (2.33 ounces) granulated sugar
3 tablespoons + 1 teaspoon (1.7 ounces) water
5 whole black peppercorns
1-2 sprigs of thyme
1/2 pound sweet cherries, pitted
Directions
- In a small pot, combine the vinegar, sugar, water, peppercorns and thyme. Bring the mixture to a boil, reduce to low and let simmer for 20 minutes.
- Put the cherries in a clean glass jar (or heat-safe container). Top with the brine and stir or jostle a bit to make sure all cherries are covered and air bubbles are out.
- Cover the jar and refrigerate. The cherries are pretty much ready to eat an hour or so later, and can be kept in the refrigerator for months.
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