Pickled cherries are sweet and tart little flavor bombs. They’re perfect as a replacement to cornichons alongside your favorite pâté, or sitting on a salumi platter. They’re sure to raise a few eyebrows.
Can be made 1 month ahead. Keep refrigerated. Strain before serving.
- ½ cup red wine vinegar
- ½ cup water
- ¼ cup granulated sugar
- 2 teaspoon whole black peppercorns
- 10 cardamom pods roughly chopped
- ½ teaspoon crushed red pepper flakes
- 3/4 pound fresh cherries unpitted with stems, preferably
Bring the vinegar, water, sugar, peppercorns, cardamom, and red pepper flakes to a boil in a medium stainless-steel saucepan, stirring to dissolve sugar. Reduce heat to medium; simmer 5 minutes. Using a fine-mesh sieve, strain into a medium bowl; return liquid to pan. Add cherries to the saucepan. Simmer until cherries are tender, 3–5 minutes. Transfer cherries and to a pint-sized mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill.