Sweet and Spicy Pickled Cherries
Makes 2 pint jars
- 1 pound fresh cherries, pitted
- 2 cups apple cider vinegar
- 2 cups water
- 2 tablespoons kosher or pickling salt
- 1/4 cup granulated sugar
- 3 coins of fresh ginger
- 1 star anise
- 1/2 teaspoon peppercorns
- 1/2 teaspoon mustard seed
- 1/8-1/4 teaspoon red chili flakes
- Combine apple cider vinegar, water, salt, and sugar in a sauce pan. Heat to a simmer.
- Place your pitted cherries into 2 pint size mason jars.
- Add your ginger and spices on top of the cherries. Be sure to not overfill the jar. You are looking to leave head-space in the lip of the jar.
- Pour the hot brine over your cherries and spices. Fill to the bottom of the lip of the jar. A canning funnel can be very useful in this step, but not necessary.
- Seal your jars, and leave out to let cool. Once cooled, store your cherries in the refrigerator. Let marinate for at least 48 hours before enjoying.
This recipe is for refrigerator pickles, so while my equipment was clean, it did not need to be sterilized. If you plan to can these cherries, please take caution and sterilized everything and follow proper canning procedures.
Do you pickle at home or use any other old-school preservation methods? What is your favorite type of pickle? What is the strangest thing you have seen pickled, and would you try it?