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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi platter. Ingredients:
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 |
Directions:
1. 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, 35 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.
2. Per serving: 23 calories, 0 grams fat, 6 grams carbohydrates Nutritional analysis provided by Bon Appétit
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