#pickled cherries

Pickled Cherries

Pickled Cherries

Since this turned out so awesome i’ve decided to post the recipe :)

I’ve been putting the cherries in the salad and use the pickle juice for the salad dressing.  Just add some olive oil and salt/pepper to taste. It makes awesome salad. If you like blue cheese add some to the salad it makes the salad even better!

1 cup of sugar

2 cups water

3/4 cup balsamic vinegar

1 1/4 lbs cherries pitted

-In a medium sauce pan, stir together sugar, water and balsamic vinegar until sugar is resolved.

-Bring to a boil and then add cherries, simmering over low heat for 10 minutes

-Spoon  the cherries in the sterilized jars.

-Turn up the heat to high and cook the liquid for another 5 minutes

-Ladle the syrup over the cherries leaving 1/2″ of space at the top.

If there is one food Jews love, it’s pickled stuff. And bagels, and rugelach, and kugel. Okay lots of things!

Fact: Jews love pickled things. Back in college, my roommate Orly made sure she always had the staples in our refrigerator: tube of cookie dough, rainbow frosting in a can, leftover Chinese food, and a huge jar of pickles. I thought this was normal. Though I also thought watching The OC…

I would never pickle a cherry in May or June. But by the end of July, when it's difficult to remember the excitement of the first cherries of the season, all bets are off.

The result is addictively satisfying (sweet! sour! spicy!). And despite the quick boil, the fruit remains fleshy and plump.

We ate these odd little cherries with copious amounts of cheese and a very fun champagne and recommend you do the same.

Easy Pickled Cherries for Your Charcuterie Board

Home made pickled cherries in a jiff! Photo by Tad Seaborn

Why pickle pickles when you can pickle…