LOCATION: Recipes >> Preserving >> Pickled Cherries
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Pickled Cherries
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1 cup balsamic vinegar
3 tablespoons packed dark brown sugar
1 strip of lemon zest, 1 by 2 inches
1 cinnamon stick
6 whole cloves
4 allspice berries
2 juniper berries
1/2 cup water
3/4 pound ripe cherries, rinsed, stems intact
In a medium nonreactive saucepan, combine everything but the
cherries. Bring to a boil, then reduce heat to medium and simmer,
uncovered, until slightly reduced. This takes about 10 minutes.
Prick each cherry several times with a needle. Add cherries, cover,
and remove from heat. Allow to steep 15 minutes. Uncover and let
cool to lukewarm. Transfer cherries and liquid to 1 1/2 pint jar
and cover. Let stand at room temperature 24 hours. For longer
storage, refrigerate. I have kept jars of this for up to a year
(using great willpower) and they are still good.
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