Pickled Cherries


3/4 cup White Vinegar (try Honey-Ginger vinegar or Grapefruit vinegar)
1/4 cup sugar
2 tsp Whole Black Peppercorns (feel free to substitute with Smoked Black Peppercorns)
1 tsp Coriander Seeds
1/2 tsp Crushed Red Pepper Flakes
1 lb fresh cherries, stemmed and pitted
1 large rosemary sprig


These go great with a meat and cheese plate or with your favorite pate’.

Bring the first 5 ingredients to a boil, stirring until sugar is completely dissolved.

Reduce heat to medium and simmer for 5 minutes.

Using a mesh strainer, strain into a medium bowl and return the liquid to the saucepan.

Add cherries and rosemary to the liquid, then simmer until the cherries are tender, about 3 to 5 minutes. Cool to room temperature, drain and serve.