Comments on: Pickled Cherries

By: farida

farida — Sun, 15 Jul 2012 03:27:54 +0000

Lots of cherries again, so I went to look up the recipe. Thanks, Sister. Will be using the ones I pickled last year tomorrow as condiment to the pork chops. Wonder how they will taste.

By: Andrea Santos

Andrea Santos — Sun, 21 Aug 2011 02:35:46 +0000

Always enjoy your posts, MM. :)

By: MP

MP — Wed, 17 Aug 2011 10:21:48 +0000

Thanks for the recipe Sister. I’ll definitely try pickling some cherries soon. We have them (black and red) here in abundance now so they’re dirt cheap!

By: Peach

Peach — Wed, 17 Aug 2011 00:38:56 +0000

Guest “blogger” :)

By: Peach

Peach — Wed, 17 Aug 2011 00:10:51 +0000

Sister’s comments are always so interesting :) Hope she can be your guest blog someday MM, so she can share recipes with photos! That would be so cool.

By: shalimar

shalimar — Tue, 16 Aug 2011 19:18:10 +0000

today the crew chorused: ‘ THINK WE ARE TOO OVER WITH CHERRIES..” imagine we were gifted 3 boxes of cherries, each box was around 15 kilos each… (Turkey is one of the greatest cheery producer in the world)… oh my all kinds of cherry desserts… I wanted to do some greek way of preserving them but I had no time…

Anyway in Kos.. we had vanilla ice cream topped with sour cherry preserves yum!

By: sister

sister — Tue, 16 Aug 2011 17:29:15 +0000

I’ve bought just about every cherry pirtter on the market and none of them work perfectly. I pit about 48 qts. of sour cherries in June for jam and pies. Better to use a large stiff straw or a large hairpin or paper clip. The Leifheit left so many pits that the pies were a minefield. Pitters push the the pits out the other end and leave 2 holes whle a straw, hairpin, or paper clip simply pulls the pit out the stem end and you will have whole cherries.

By: sister

sister — Tue, 16 Aug 2011 17:16:09 +0000

Nina, You might have to wait for next June to find sour Morello or Montmorency cherries but here’s the recipe. Maybe try it with Bing cherries which are still in season in the Pacific Northwest:
Pickled cherries:
2 qt. fresh sour cherries washed and drained
2 c. red wine vinegar 6% acidity
1 c. sugar
2 c. water
1 tbsp. kosher salt
6 whole star anise
3 bay leaves
2 tsp. whole peppercorns

Prick each cherry twice with a needle so it will absorb the brine faster. Leave the stems on.
Pack tightly in a very clean or sterilized 2 qt. bottle.
Mix al the rest of the ingredients in a sauce pan and bring to a hard boil.
Pour over cherries. You might have some extra brine.
Cover tightly and cool.
Refrigerate for 1 week before serving.
Keeps about 2 months in the fridge.
Serve as a condiment with roast duck, chicken, lamb or pork. You can thicken 1 c. of the brine with 1 tbsp. cornstarch, bring it to a boil and coat the cherries just before service.

By: nina

nina — Tue, 16 Aug 2011 14:01:44 +0000

That sounds delish, sister. Would you mind sharing the recipe for the picked cherries? Thanks.

By: kariz

kariz — Tue, 16 Aug 2011 13:05:06 +0000

oh! i didnt know we can put the pits in the liquid too. no bitter aftertaste? that’s interesting! can’t wait to get my hands on some cherries!