Pickled Rainier Cherries
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 8 oz jars
If there is one food Jews love, it’s pickled stuff. And bagels, and rugelach, and kugel. Okay lots of things!
  • 1 pound (about 50) Rainier cherries, stems trimmed to ½ inch, pitting optional
  • 2 cups white wine vinegar
  • 1½ cups sugar (or less)
  • Pinch kosher salt
  • 1 small bunch tarragon
  • 2 tablespoons pink peppercorns, divided (I used rainbow peppercorns)
  1. In a medium saucepan, bring vinegar, sugar, salt, a few springs of tarragon and 1 tablespoon of peppercorns to a boil.
  2. Reduce the heat, simmer until the sugar and salt dissolve and set aside to cool.
  3. Meanwhile, load the cherries into a glass jar(s) with 10-12 peppercorns and a few sprigs of tarragon. Pour the cooled brine over the cherries to cover them, place the lid on and refrigerate.
  4. After a few days (I waited a week), your cherries are ready!! (!!!) Yay. You can keep them in the fridge for up to a year, if you don’t gobble them before then.
You can easily halve this recipe, but I don't recommend it!
Recipe by What Jew Wanna Eat at https://whatjewwannaeat.com/pickled-rainier-cherries/