Rosemary Pickled Cherries

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So, not all recipes have to be super involved.  Actually, when it’s 8 gajillion degrees out and you want to cook, the less involved the recipe the better in my book.  These cherries are damn good.  Part of me wishes I had made a giant batch of them so I could just pour them directly down my pie-hole with no fear of running out.  Last week I ate them with forbidden rice, purple asparagus, and mushrooms and loved every second of it.  This week I’m going to eat them atop some chicken (which will probably be served alongside forbidden rice as well, if we’re being honest).  You can also just inhale them on their own which is pretty damn good as well.

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Rosemary Pickled Cherries

slightly adapted from Smoke & Pickles

What you need:

  • 1 1/2 pounds sweet cherries, stemmed and pitted
  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon pink peppercorns
  • 2 sprigs fresh rosemary

Make the magic happen:

  1. Combine the vinegar, water, sugar, salt, and black peppercorns in a medium saucepan. Bring to a boil, stirring so your sugar melts smoothly into the mixture.  Remove from the heat for 10 minutes.
  2. Meanwhile add your pitted cherries and rosemary to a sterile glass jar.  Pour the vinegar mixture into the jar and screw on a tight fitting lid.
  3. Refrigerate and enjoy your cherries after 4 days.  They will keep in the refrigerator for up to a month.
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