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.

Recipe by Cooking Light September 2003

Gallery

Recipe Summary

Yield:
20 servings (serving size: about 8 cherries)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

Nutrition Facts

100 calories; calories from fat 5%; fat 0.6g; saturated fat 0.1g; mono fat 0.2g; poly fat 0.2g; protein 0.7g; carbohydrates 24.6g; fiber 1.3g; cholesterol 0mg; iron 0.5mg; sodium 4mg; calcium 11mg.
Advertisement
Advertisement