Pickled Cherries with Tarragon and Vanilla
Chef Renee Erickson, owner of several Seattle restaurants and of Boat Street Pickle company, gave us the recipe for this bright, sweet-sour pickle. She uses fresh sour cherries (with the stems is especially pretty), but sweet Bings work well too--and so do frozen cherries of either type. You could use the brine for rhubarb, green (unripe) strawberries, apricots, or gooseberries. Eat with cheese, charcuterie, or grilled duck or turkey.