Rosemary and Juniper Pickled Cherries

This is a more savory version of pickled cherries than the Pickled Rainer Cherry recipe that was posted a couple of days ago.

These cherries would be great as a side to lamb, wild game, duck and of course as an accompaniment to a cheese platter or as a sauce on an olive oil cake.

Rosemary & Juniper Berry Pickled Bing Cherries

  • Difficulty: Easy
  • Print

Ingredients

2# bing cherries

4 sprigs of rosemary

1.5 cups sugar

1 c cherry balsamic vinegar

3 c water

1 tbsp pink peppercorns

2 tsp juniper berries

1 tbsp black peppercorns

Directions

Wash, pit, and de-stem the cherries and place in 3 sterilized pint jars.

Add all the remaining ingredients in a medium saucepan and place on the stove on medium high heat.  Stir until the sugar is dissolved.  This will take about 5 minutes.  Remove from the heat and cool to room temperature.  Strain the liquid and pour over the cherries and seal.

Store the cherries in the refrigerator for up to 1 month.

Makes 6 cups of cherries or 3 pints

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