Pickled Cherries in Red Wine Vinegar with Cinnamon

Rating: Unrated

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

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Recipe Summary

Yield:
20 servings (serving size: about 8 cherries)
Nutrition Info
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Ingredients

Directions

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

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  • 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

Per Serving:
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.
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