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
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
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