Balsamic Pickled Cherries

Cherries are in season here in South America, and while I’ve been enjoying eating them out of hand (and using them in place of strawberries in my strawberry bourbon lemonade), I wanted to get a little more creative. I’m a big fan of pickled fruit (like peaches), since I find the natural sweetness of fruit is well-complemented by the tartness of vinegar. This recipe caught my eye – although I’d never seen anything pickled with balsamic vinegar before, cherries and balsamic seemed like a perfect match. The result was everything I’d hoped for. An amazing blend of sweet and tart, these cherries are amazing on salads and sandwiches, and I think they’d also make a great addition to a cheese plate. The added benefit to this recipe is the cherry-infused balsamic vinegar – great for salad dressings or drizzling anywhere you’d use balsamic.

Balsamic Pickled Cherries (adapted from Confections of a Foodie Bride)
Yield: 3 – 4 cups

Ingredients:

• 2 cups water
• 1 cup sugar
• 3/4 cup balsamic vinegar
• 1 1/2 lbs cherries, pitted and halved
• 1 tsp black peppercorns

Method:

1. In a medium saucepan over medium heat, combine 2 cups water, 1 cup sugar, and 3/4 cup balsamic vinegar, and stir together until the sugar has dissolved and the mixture has come to a boil, about 5 – 10 minutes.
2. Add 1 1/2 lbs cherries, pitted and halved and 1 tsp black peppercorns, and simmer until the cherries have softened slightly, about 5 – 10 minutes.
3. Using a slotted spoon, transfer the cherries to your jar(s).
4. Raise the heat to high, and boil the balsamic mixture until it has reduced by about a third, about 5 minutes.
5. Pour the syrup over the cherries, and seal the jars. Let cool, then transfer to the refrigerator. The cherries should stay good for about a month.