Forget the cornichons. Serve these instead with your favorite pâté, or alongside a salumi platter.
Recipe information
Total Time
30 minutes
Yield
Makes 2 2/3 cups
Ingredients
3/4 cup distilled white vinegar
1/4 cup sugar
2 teaspoon whole black peppercorns
1 teasopoon coriander seeds
1/2 teaspoon crushed red pepper flakes
1 pound fresh cherries, stemmed and pitted
1 large rosemary sprig
Preparation
Bring first 5 ingredients and 3/4 cup water 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 and rosemary to saucepan. Simmer until cherries are tender, 3-5 minutes. Transfer cherries and rosemary to a 1 quart mason jar. Pour in enough pickling liquid to cover cherries. Cover and chill. Do Ahead: Can be made 1 month ahead. Keep refrigerated. Strain before serving.
Nutrition Per Serving
Per serving: 23 calories
0 grams fat
6 grams carbohydrates
#### Nutritional analysis provided by Bon Appétit
