Makes 1 quart
Serve these unique sweet-and-sour pickles with charcuterie, strong cheeses, or grilled meats—that’s if you have any leftover from popping them in your mouth like popcorn! You can pack them in a single quart jar as the recipe directs, or divide the ingredients between two pint (2-cup) jars and give one to a friend.
1/3 cup sugar
1 1/4 teaspoons coarse sea salt
1 teaspoon coriander seeds
1 cinnamon stick, broken in half
6 whole cloves
1/2 cup white vinegar
1 pound fresh cherries, pitted
In a small saucepan, combine 1 1/2 cups water, sugar, salt, coriander seeds, cinnamon stick and cloves. Bring to a boil, lower heat and simmer, stirring occasionally, 3 minutes. Remove from the heat and let steep 5 minutes. Stir in vinegar.
Place the cherries in a 1-quart (4-cup) glass jar. Pour in enough vinegar mixture to cover cherries and almost completely fill the jar; you can either strain out the whole spices or place them in the jar (we recommend the latter). Place the jar on a wire rack and cool to room temperature. Cover and refrigerate for at least 2 hours and no more than 2 weeks.
Photo and Recipe courtesy of Whole Foods Market