Pickled Cherries in Red Wine Vinegar with Cinnamon

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.

Yield: 20 servings (serving size: about 8 cherries)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 5%
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 24.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 4mg
  • Calcium: 11mg

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

Preparation

  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.
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