Pickled Cherries

The other day a customer at Williams Sonoma in Naperville said she was making pickled cherries, based on a recipe from Chicago magazine. I haven't been able to find the recipe on line. She said it called for sweet cherries, balsamic vinegar, vanilla, and I can't remember what else.

The pickled cherries were to be served as a topping for crostini, with goat cheese. It sounded delicious. Any ideas?

Thanks.

Here is a pickled cherry recipe that caught my eye the other day. I have not tried it, but will soon.

Pickled Cherries
Andrew Zimmern

Pickled Cherries

1 cup apple cider vinegar
1 cup packed light brown sugar
1 cup water
One 2-inch piece fresh ginger, peeled and thinly sliced
6 garlic cloves, crushed
1 jalapeño, thinly sliced crosswise
1 tablespoon mustard seeds
1 small cinnamon stick
1 star anise pod
1 bay leaf
1 pound Bing cherries, pitted

Make the Cherries

In a medium saucepan, combine all of the ingredients except the cherries and bring to a boil, stirring to dissolve the sugar. Let cool completely, then add the cherries and let stand at room temperature for at least 1 hour and up to 3 hours. Drain the cherries and transfer to a bowl; discard the brine.

tcdup wrote:
The pickled cherries were to be served as a topping for crostini, with goat cheese. It sounded delicious. Any ideas?

Thanks.

I have a jar left I think and that is a great idea for using them. I have used white vinegar with sweet cherries, bay, and whole allspice and with tart cherries I have used this recipe from She Simmers. In both instances I have processed them.
http://shesimmers.com/2010/06/pickled-c ... blend.html

Found this recipe online last summer when I had a bucket load of cherries after a trip to Door County--I love them.

o 1 cup sugar
o 2 cups water
o 3/4 cup balsamic vinegar
o ½ tsp Coriander
o ½ tsp Black pepper
o tsp Orange zest
o 1 1/4 pounds cherries, stems and pits removed

Instructions
1. In a medium saucepan, stir together the sugar, water and balsamic vinegar until the sugar has dissolved.
2. Bring to a boil and then add the cherries, coriander, black pepper and orange zest, simmering over low heat for 10 minutes.
3. Spoon the cherries into the jars.
4. Turn up the heat to high and cook the balsamic mixture for another 5 minutes.
5. Ladle the syrup over the cherries, leaving 1/2 inch of space at the top.
6. Screw the lids and rings on top and try to wait a few days before opening the first jar.
7. The cherries will keep a couple of months in the fridge.

Enjoy!!

I've put fresh sweet cherries on goat cheese on toast, and it was really tasty. I am sure there was something else too (lemon zest? fresh thyme? black pepper?)

G Wiv wrote:Here is a pickled cherry recipe that caught my eye the other day. I have not tried it, but will soon.

Pickled Cherries
Andrew Zimmern

Did a slightly spicier riff on this recipe for tonights Barn & Company Pitmaster dinner. Turned out nice and its lucky I made a (very) large batch as I've been snacking steadily.

Pickled Cherries

G Wiv-

That is a scrumptious looking photo!

John Hogan’s Pickled Cherries
YIELD: 6 servings
PREP TIME: 20 minutes
MARINADE TIME: 12 hours

For the OP, here is the recipe from Chicago Mag. It was a recipe from John Hogan and came out (online at least) around May 28, 2015.


1 lb. Bing cherries, stemmed and pitted
¾ cup Freshly brewed mint tea
¾ cup White balsamic vinegar
¾ cup Sugar
1 Cinnamon stick
2 Tbsp. Whole black peppercorns
Lemon zest
1. Place the cherries in a sterile 24-ounce Mason jar.

2. Boil the next 5 ingredients together, and pour the mixture over the cherries. Sprinkle zest to cover.

3. Seal the jar and turn upside down. Let cool and then refrigerate overnight.

4. Serve with crostini and whipped goat cheese.

Tip: If you do your shopping a day or 2 ahead, buy cherries with the stems on. They last longer.

The pickled cherries pictured above were an unexpected highlight of the Pitmaster Dinner last night. I think my husband ate half of the bowl. Great recipe, and an exellent dinner. I'm so sorry that this was my first one -- I've clearly been missing out!!

Suzy

boudreaulicious wrote:Found this recipe online last summer when I had a bucket load of cherries after a trip to Door County--I love them.

o 1 cup sugar
o 2 cups water
o 3/4 cup balsamic vinegar
o ½ tsp Coriander
o ½ tsp Black pepper
o tsp Orange zest
o 1 1/4 pounds cherries, stems and pits removed

Uh, how much is that of the orange zest?

I pickled some sweet cherries this weekend, and a friend who has a prolific sour cherry tree wants to try pickling some too. I shared instructions and ingredient options with her, but the thing I'm not sure about is whether sour cherries require a different proportion of vinegar to sugar than sweet cherries. Does anyone have an opinion on that?