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Pickled Cherries in Red Wine Vinegar with Cinnamon

Yield 20 servings (serving size: about 8 cherries)
Juicy red Bing cherries are ideal with duck, ham, or a cheese course. They'll keep for at least a year. After a few months in the refrigerator, the almond flavor of the cherry stones pervades the pickling liquid, which is then good for using in marinades.

Ingredients

  • 2 1/2 pounds sweet cherries
  • 3 1/2 cups red wine vinegar
  • 1 1/2 cups sugar
  • 1 teaspoon black peppercorns
  • 4 whole cloves
  • 2 (3-inch) cinnamon sticks
  • 2 bay leaves
  • 1 (10 x 1/2-inch) lemon rind strip

Nutrition Information

  • calories 100
  • caloriesfromfat 5 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.2 g
  • polyfat 0.2 g
  • protein 0.7 g
  • carbohydrate 24.6 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 4 mg
  • calcium 11 mg

How to Make It

  1. Wash and pat the cherries dry. Pierce each of the cherries several times with a fork; set aside.

  2. Place vinegar and remaining ingredients in a nonaluminum saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer 5 minutes. Remove from heat; let stand 30 minutes. Strain vinegar mixture through a sieve over a bowl; discard solids. Return vinegar mixture to pan; bring to a boil.

  3. Spoon cherries into hot jars; cover with hot vinegar mixture, leaving 1/4-inch head space. Cover jars with metal lids; screw on bands. Cool. Refrigerate at least 2 weeks before serving.