Spiced Quick-Pickled Cherries
Makes 1 quart
Time 2 hr 15 min
Serve these unique sweet-and-sour pickles with charcuterie, strong cheeses or grilled meats—that's if you have any leftover from snacking! You can pack them in a single quart jar as the recipe directs, or divide the ingredients between two pint (2-cup) jars and give one to a friend.
Special Diets:
Ingredients
- 1/3 cup sugar
- 1 1/4 teaspoon coarse sea salt
- 1 teaspoon coriander seeds
- 1 cinnamon stick, broken in half
- 6 whole cloves
- 1/2 cup white vinegar
- 1 pound fresh cherries, pitted
Method
In a small saucepan, combine 1 1/2 cups water, sugar, salt, coriander seeds, cinnamon stick and cloves.
Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes.
Remove from the heat and let steep 5 minutes.
Stir in vinegar.
Place cherries in a 1-quart (4-cup) glass jar.
Pour in the spices and enough vinegar mixture to cover cherries and almost completely fill the jar.
Place the jar on a wire rack and cool to room temperature.
Cover and refrigerate for at least 2 hours and no more than 2 weeks.
Nutritional Info:
Per serving: 1/2 cup, 110 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 380mg sodium, 27g carbohydrates (1g dietary fiber, 13g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/3 cup sugar
- 1 1/4 teaspoon coarse sea salt
- 1 teaspoon coriander seeds
- 1 cinnamon stick, broken in half
- 6 whole cloves
- 1/2 cup white vinegar
- 1 pound fresh cherries, pitted