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Life is a bowl of pickled cherries

September 2, 2013 by stowe farm

Pickled cherries on vanilla ice cream – interesting! recipe…

Katywil pickled cherries 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

  1. Prepare a boiling water bath canner and three pint jars. Place lids in a small saucepan and bring to a bare simmer.
  2. 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).
  3. 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.
  4. Remove cherries from heat. Pull the prepared jars from the canning pot and place a rosemary sprig into each jar.
  5. 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.
  6. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  7. When time is up, remove jars from canner and let cool on a folded kitchen towel.
  8. 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.
  9. Any unsealed jars should be refrigerated and used promptly.

Smoke & Pickles by Edward Lee

 

Filed Under: canning & preserving food, cooking, fermenting

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