Pickling fruit might sound odd, but the result is a remarkably complex condiment that combines sweetness, tartness, and a hint of homey spice.


  • 2 pounds Bing cherries
  • 3 cups red wine vinegar
  • 1 1/2 cups sugar
  • 2 tablespoons kosher salt
  • 2 strips orange zest, removed with a vegetable peeler
  • 1 teaspoon black peppercorns
  • 2 cinnamon sticks
  • 1 tablespoon coriander seeds
  • 1 bay leaf, fresh or dried


1. Prick each cherry with a fork several times and put the cherries in a large nonreactive jar or container.
2. Combine the remaining ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from the heat and let cool for 10 minutes.
3. Pour the liquid over the cherries (they should be completely covered). When the mixture is completely cool, seal the jar and refrigerate for up to 1 month.

Makes 2 quarts

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Submitted 6/18/13.
Source: Michael Symon's Carnivore: 120 Recipes for Meat Lovers
Submitted By: b smith

Pickled Cherries