Sweet & Sour Southern Cherries
We stumbled across a cherry tree in Sharon Stone’s urban garden. Her husband had just picked most of the ripe ones but we tracked down more at a Frankfort friend’s house and made this quick pickle with bay leaves from our soon-to-be-open Cooking Studio. They’ll be perfect for your summer charcuterie board.
ingredients
½ # sour cherries
10 black peppercorns, crushed
10 pink peppercorns, crushed
3" strip of orange zest
2 bay leaves
½ cup white-wine vinegar
½ cup sugar
⅓ cup water
optional: a splash of bourbon!
directions
Wash the cherries and lay them on a dry cloth. Using a needle, toothpick or paperclip, prick each cherry two or three times and drop it into a one-pint canning jar. Add the crushed peppercorns, orange peel and the bay leaves among the cherries.
Bring the vinegar, sugar and water to a boil in a small pan, stirring to dissolve the sugar. Cover the cherries with the liquid, close the jar and let cool before refrigerating.
For best results, wait a few days before using. Then enjoy on your summer charcuterie board, with a nice pâté, in a cocktail or anywhere you want a pop of flavor!
Related Content
Queenie’s Pickled Peaches
We’ll only have local peaches for a few weeks (if we’re lucky!) so pickling is a great way to enjoy their precious flavor in unexpected ways. Try this recipe for Queenie’s Pickled Peaches, which former sous chef Lisa Laufer used to prepare every summer.
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