Tag Archives | pickled cherries

Lightly Pickled Sweet Cherries

Lightly pickled sweet cherries in jars

Sour cherries are one of my very favorite things to preserve. Sadly, thanks to a late freeze back in April, it is proving to be a very bad year for stonefruit in the Philadelphia region. Sour cherries are proving to be very hard to come by.

two and a half pounds of sweet cherries in a colander

Instead of bemoaning the 2016 sour cherry situation (though I must confess, I was able to get some from my friends’ community garden, so I’m not totally without them this year), I decided to take some of the sweet cherries from the Northwest Cherries shipment, and do what I could to give them a flavor profile similar to that of a sour cherry.

quartered cherries in the sink

I measured out two and a half pounds of the sweet cherries and using my trusty paring knife, cut them in quarters and wiggled out the pits (I don’t like using cherry pitters, because I resent how much cherry flesh you lose with every pit. Quartering them is fiddly work, but so much more of the fruit ends up in the pot).

lightly pickled sweet cherries in a stainless pot

Once the cherries were prepped, I combined them with sugar, apple cider vinegar, and lemon juice and let them sit until all the sugar was dissolved. Then I set the pot on the stove, brought it to a boil, and cooked the fruit until the cherries were tender (but not falling apart) and the liquid had thickened slightly.

Lightly pickled sweet cherries in jars close-up

Towards the end of cooking, I took a tiny taste of the syrup in the pot and was so happy with the results. Bright, sweet, and just tart enough that you feel a pleasant shiver in the back of your throat. This is one for sparkling water, pairing with cheese, or eating with a pork chop.

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Cookbooks – Smoke & Pickles

Smoke & Pickles cover

Back in the late winter and early spring, when I was still in the drafting stage of my new book, I had a hard time reading anyone else’s food writing. I’d occasionally flip through review copies and look at the recipe headings, but I couldn’t make myself focus on the words. For a girl who often reads cookbooks like novels, it was a strange time.

Smoke & Pickles spine

One of the books that arrived during this period of distraction was Edward Lee’s Smoke and Pickles. I knew it was going to be exactly the kind of thing I would love and so didn’t even so much as crack the spine until I had untangled my brain enough to give it the attention it deserved.

Smoke & Pickles table of contents

About a month ago, I finally pulled it off my towering stack of books and spent some time reading through the book. I was so glad I’d waited, because it turned out to be just as good and evocative as I’d hoped.

Pickles & Matrimony

I marked a bunch of recipes to try (focusing heavily on the section devoted to pickles) and moved it to the much smaller pile of books near the kitchen that are actually destined to be cooked from (my cookbook sorting system is the kind that looks like utter disorganization to anyone but me).

Four Seasons of Kimchi

I particularly liked the few pages devoted to the four seasons of kimchi. Though Lee admits that his first instinct is to associate kimchi with cabbage, he also states that over the years, he’s trained himself to think of kimchi as a verb. Just about anything can be kimchi-ed and he proves it with recipes for red cabbage bacon, green tomato, white pear, and spicy napa kimchis.

Smoke & Pickles rosemary pickled cherries

I was also taken by the recipe for pickled rosemary cherries. I’ve pickled cherries many times in the past, but have never thought to pop a stem of rosemary into the jar with the fruit. I thought it was brilliant and so took the recipe out for a spin. It wasn’t written for preserving and so I tweaked a few things to make it shelf stable (because this time of year, my fridge is positively bursting).

rosemary pickled cherries from Smoke & Pickles

The result is a pickled cherry that is herbaceous and tangy. It’s just the sort of thing that goes well with cheese and fatty cured meats. Get my adapted recipe after the jump!

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