The Diva That Ate New York //
The Diva That Made Pickled Cherries

Thursday, August 23, 2012

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Gotta love cherry season! There’s nothing like munching on a big bowl of those fresh beauties!

I had a cherry based dessert at Gotham Bar & Grill recently. I remember thinking that it would have been better with sour cherries because sweet cherries lack the deep cherry flavor and tang that I love.

That got me thinking about adding the tang back into sweet cherries. Pickling them seemed a natural progression. I’ve never pickled sweet fruits before, but I think pickled cherries would be brilliant on a cheese platter or with some cured meats or pate. My tummy is a rumbling.

I decided on cardamom as the predominate spice for this recipe with some black pepper to add a lil bite, as well other sweet spice accents and vanilla for depth. What’s cool about this recipe is you don’t have to pit the cherries—YES = less work! I’m all about recipes that are easy!!

Pickled Cherries

Ingredients

  • 3 pounds of cherries, stemmed and each poked a few times with a fork
  • For Brine:
  • 1 teaspoon vanilla extract
  • Bay leaves (one for each jar)
  • 1 teaspoon allspice berries
  • 1 teaspoon black pepper corns
  • 2 cloves
  • 20 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • 12 ounces of sugar
  • 24 ounces of apple cider vinegar

Make brine by bringing ingredients to a gentle boil and stirring until the sugar dissolves. Simmer for 20 minutes.

Sterilize jars and cool slightly.

Strain brine, reserving all the spices except the cloves. Divide remaining spices in each jar. Break up the cinnamon stick.

Add cherries to jars. Put hot brine over cherries. If you don’t have enough brine top of jars with a little more vinegar.

Seal jars with sterilized lids. Allow to pickle for a month before trying (this is a guesstimate).

Yield: 4 and a half pints of pickled cherries

 

Posted by Jackie Gordon on Aug 23, 2012 – 8:40 AM
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