Pickled cherries on vanilla ice cream – interesting! recipe…
This recipe was adapted from a wonderfully wild and crazy cookbook that Haynes read about and ordered out of the library (inter-library loan is the best!) called Smoke & Pickles, by Edward Lee. He served it over Bart’s vanilla ice cream. Really good!
Pickled Rosemary Cherries
Yield: makes 3 pints
Ingredients
- 2 pounds sweet cherries
- 2 cups rice vinegar
- 1 cup water
- 3/4 cup granulated sugar
- 2 teaspoons sea salt
- 3/4 teaspoon black peppercorns
- 3 sprigs fresh rosemary
Instructions
- Prepare a boiling water bath canner and three pint jars. Place lids in a small saucepan and bring to a bare simmer.
- Wash cherries and remove stems. I don’t pit the cherries for this preserve, but if you prefer, you’re welcome to do so (do know that your yield will be reduced).
- Combine the vinegar, water, sugar, salt, and black peppercorns in a medium saucepan. Bring to a boil. When the brine is bubbling, add the cherries and keep on the heat just until the brine returns to a boil.
- Remove cherries from heat. Pull the prepared jars from the canning pot and place a rosemary sprig into each jar.
- Funnel cherries into jars and cover with brine, leaving 1/2 inch headspace. Gently tap the jars on your counter to dislodge any trapped air bubbles, and add more brine, if necessary.
- Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
- When time is up, remove jars from canner and let cool on a folded kitchen towel.
- When jars are cool enough to handle, remove rings and test seals. If seals are good, jars can be stored in a cool, dark place for up to one year.
- Any unsealed jars should be refrigerated and used promptly.
