With such a small sour cherry yield this year, we decided to savor the little we picked, so we made garnishes out of our precious harvest. We found this recipe for pickled sour cherries in Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter) by Andrea Reusing.
From "Cooking in the Moment: A Year of Seasonal Recipes" (Clarkson Potter) by Andrea Reusing.
- 1/8 cup ice vinegar
- 1 1/4 cup sugar
- 1 slice (1/8-inch thick) fresh ginger
- 15 black peppercorns
- 1/2 teaspoon kosher salt
- 1 1/3 pounds fresh sour cherries, pitted (4 cups)
- In a medium nonreactive pan, bring vinegar, sugar, ginger, peppercorns, and salt to a boil. Set aside.
- Pack cherries into a heatproof jar. Pour hot vinegar mixture over cherries until covered. Let cool completely. Seal jar and refrigerate cherries for at least 1 day before serving. Cherries will keep refrigerated up to 8 weeks. Serve cherries as a garnish in a cocktail, or accompanying a salad or cheese plate.