from Chef Aarol Deal, The River and Rail in Roanoke, Virginia
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.