Pickled Cherries in Red Wine Vinegar with Cinnamon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Juicy red Bing cherries are ideal with duck, ham, or a cheese course. They'll keep for at least a year. After a few months in the refrigerator, the almond flavor of the cherry stones pervades the pickling liquid, which is then good for using in marinades. Ingredients:
2 1/2 pounds sweet cherries |
3 1/2 cups red wine vinegar |
1 1/2 cups sugar |
1 teaspoon black peppercorns |
4 whole cloves |
2 (3-inch) cinnamon sticks |
2 bay leaves |
1 (10 x 1/2-inch) lemon rind strip |
Directions:
1. Wash and pat the cherries dry. Pierce each of the cherries several times with a fork; set aside.
2. Place vinegar and remaining ingredients in a nonaluminum saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain vinegar mixture through a sieve over a bowl; discard solids. Return vinegar mixture to pan; bring to a boil.
3. Spoon cherries into hot jars; cover with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids; screw on bands. Cool. Refrigerate at least 2 weeks before serving.
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