1 pound fresh cherries, pitted
6 allspice berries
½ teaspoon black peppercorns
1 cup red wine vinegar
¼ cup port wine
2 tablespoons sugar
1 bay leaf
¼ teaspoon kosher salt
- Place cherries in a heat resistant bowl or container, set aside.
- Place a sauce pan over medium heat. Add cloves, allspice, and peppercorns. Toast until aromatic.
- Next pour vinegar, wine, sugar, bay leaf, and salt into pot. Cook mixture until sugar has dissolved, then carefully pour over cherries in container.
- Allow mixture to cool to room temperature then refrigerate for at least 1 hour before serving. Store up to 2 weeks refrigerated.
Note: Chef Deal serves his pickled cherries with a crispy cornbread, heirloom tomato, and roasted beet summer salad, but he encourages you to get creative and dress up any number of side dishes with these beauties. Add a pickled punch to green beans, quinoa, a cheese board, even try with ice cream.
- from Chef Aarol Deal, The River and Rail in Roanoke, Virginia