These cherries walk the fine line between sweet and sour - serve them on savoury dishes like cheese plates or grilled meats, spoon them onto sweets like vanilla ice cream or pound cake, or stir them into a Manhattan for a new-school twist on an old-fashioned cocktail.
- 1 1/2 lbs firm-ripe sweet cherries
- 2 cups water
- 1 cup sugar
- 3/4 cup balsamic vinegar (6% acidity minimum)
- 2 wide strips of orange peel, 2" long each
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- Stem and pits from the cherries, then cut in half lengthwise.
- In a small saucepan set over medium-high heat, combine the water, sugar and balsamic vinegar. Bring the brine to a boil, then reduce the heat to low and simmer for 5 minutes.
- Meanwhile, divide the orange peel, coriander and peppercorns between two sterilized half-pint jars, and then fill with the prepared cherries, packing them in as tightly as possible.
- Immediately pour the hot brine into the prepared jars, covering the cherries completely and leaving 1/2" headspace. Wipe the rims clean with a paper towel, then top with sterilized lids and tighten to finger-tight.
- Process the jars in a boiling water bath for 10 minutes, and then store in a cool, dry spot for at least 1 week before eating (or up to 6 months, though it's unlikely they'd actually last that long).
- Category: Condiment