Pickled Cherries
Makes 1 quart
  • ½ pound (227 grams) cherries, pitted
  • ¾ cup (180 grams) distilled white vinegar
  • ⅓ cup (67 grams) granulated sugar
  • ½ tablespoon (4.5 grams) kosher salt
  • 1 strip orange zest
  • 1 cinnamon stick
  • ½ teaspoon (1 gram) black peppercorns
  • ½ teaspoon (1 gram) crushed red pepper
  1. Place cherries in a 1-quart jar.
  2. In a small saucepan, bring vinegar and all remaining ingredients to a boil over medium heat. Reduce heat to medium-low, and simmer for 10 minutes. Remove from heat, and let cool for 10 minutes.
  3. Strain mixture through a fine-mesh sieve over cherries, discarding solids. Cherries should be completely submerged under liquid. If not completely submerged, top off with more vinegar. Let cool completely. Cover and refrigerate for at least 30 minutes and up to 1 month.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/pickled-cherry-bombs/