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CHERRIES - Pickled Cherries
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| Pickled Cherries The Chew - Michael Symon | |
| 2 pound | Bing Cherries |
| 3 cup | Red Wine Vinegar |
| 1 1/2 cup | Sugar |
| 2 tablespoon | 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 |
1. Prick each cherry with a fork several times and put them in a nonreactive jar or container.
2. Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce the heat so the liquid simmers, and cook for 10 minutes. Remove from the heat and let cool for 10 minutes.
3. Pour the liquid over the cherries (they should be completely submerged). When the concoction is completely cool, seal or cover the cherries, and refrigerate for up to 1 month.
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