Pickled Cherries

If you’ve never tried a pickled cherry, you’re in for a treat. Sweet, aromatic and a tiny bit boozy.

• 4 cups bing cherries (pits and stems intact)
• 1 cup red wine vinegar
• 1 cup apple cider vinegar
• 2/3 cup water
• 3/4 cup white sugar
• 1/2 tsp salt
• Zest of one lemon
• 1/2 cinnamon stick
• 2 bay leaves
• 2 cloves
• 2 allspice berries
• 2 cardamom pods (lightly crushed to expose the seeds)
• 1/2 tsp black peppercorns
• 2 tbsp kirsch or port

Place the cherries in a large mixing bowl, and add the vinegars. Cover with plastic wrap, and let soak 4 hours. Drain the vinegar into a medium-sized pot, and pack the cherries into a quart jar (pits and stems intact).

To the pot with vinegar, add the water, sugar, salt, lemon zest, cinnamon stick, bay leaves, cloves, allspice, cardamom and peppercorns. Bring to a boil over medium heat, then let simmer for 15 minutes. Remove from the heat, cover and let cool. Stir in the kirsch or port, and carefully pour the liquid over the cherries to cover. Secure the lid, and store in the fridge for up to 3 months.