Pickled Cherries
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 2/3 cups
- 1/4 cup sugar
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup distilled white vinegar
Preparation Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving. Per serving: 23 calories, 0 grams fat, 6 grams carbohydrates Nutritional analysis provided by Bon Appétit
Preparation Bring first 5 ingredients and 3/4 cup water to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving. Per serving: 23 calories, 0 grams fat, 6 grams carbohydrates Nutritional analysis provided by Bon Appétit
