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Pickled Rainier Cherries

Amy Kritzer
If there is one food Jews love, it’s pickled stuff. And bagels, and rugelach, and kugel. Okay lots of things!
0 from 0 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Side Dish
Servings 3 -4 8 oz jars

Ingredients
  

  • 1 pound about 50 Rainier cherries, stems trimmed to 1/2 inch, pitting optional
  • 2 cups white wine vinegar
  • 1 1/2 cups sugar or less
  • Pinch kosher salt
  • 1 small bunch tarragon
  • 2 tablespoons pink peppercorns divided (I used rainbow peppercorns)

Instructions
 

  • In a medium saucepan, bring vinegar, sugar, salt, a few springs of tarragon and 1 tablespoon of peppercorns to a boil.
  • Reduce the heat, simmer until the sugar and salt dissolve and set aside to cool.
  • 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.
  • 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.

Notes

You can easily halve this recipe, but I don't recommend it!
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