The Sour Pucker of Pickled Sweet Cherries

Ingredients

• 2 teaspoon peppercorns whole black
• 0.8 pound cherries unpitted fresh with stems, preferably
• 0.3 cup granulated sugar 
• 0.5 teaspoon pepper flakes red crushed
• 0.5 cup red wine vinegar 
• 0.5 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve
• canning jar

Directions

1. Bring the vinegar, water, sugar, peppercorns, cardamom, and red pepper flakes 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.
2. Add cherries to the saucepan. Simmer until cherries are tender, 3–5 minutes.
3. Transfer cherries and to a pint-sized mason jar.
4. Pour in enough pickling liquid to cover cherries. Cover and chill.Like this:Like Loading...