$\"balsamic$ <\/p>\n

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<\/a>), I wanted to get a little more creative. I’m a big fan of pickled fruit (like peaches<\/a>), 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.<\/span><\/p>\n

\nBalsamic Pickled Cherries<\/span><\/strong> (adapted from Confections of a Foodie Bride<\/a>)
\nYield: 3 – 4 cups<\/span><\/p>\n

\n
2 cups water<\/span><\/li>\n
1 cup sugar<\/span><\/li>\n
3\/4 cup balsamic vinegar<\/span><\/li>\n
1 1\/2 lbs cherries, pitted and halved<\/span><\/li>\n
1 tsp black peppercorns<\/span><\/li>\n<\/ul>\n
Method:
\n<\/p>\n
\n
In a medium saucepan over medium heat, combine 2 cups water<\/em>, 1 cup sugar<\/em>, and 3\/4 cup balsamic vinegar<\/em>, and stir together until the sugar has dissolved and the mixture has come to a boil, about 5 – 10 minutes.<\/li>\n
Add 1 1\/2 lbs cherries, pitted and halved<\/em> and 1 tsp black peppercorns<\/em>, and simmer until the cherries have softened slightly, about 5 – 10 minutes.<\/li>\n
Using a slotted spoon, transfer the cherries to your jar(s).<\/li>\n
Raise the heat to high, and boil the balsamic mixture until it has reduced by about a third, about 5 minutes.<\/li>\n
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.<\/li>\n<\/ol>\n
<\/span><\/div>\n<\/div>
Related Posts:<\/h3>
Pickled Red Onions<\/a><\/li>
Thai Peanut Sauce<\/a><\/li>
Pickled Roasted Peppers<\/a><\/li><\/ul>","protected":false},"excerpt":{"rendered":"
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…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[4,10,11],"tags":[18,199,424,511,508,46,492,51,705,703,704,104,106,111],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_shortlink":"https:\/\/wp.me\/p1OY2q-10l","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3865"}],"collection":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/comments?post=3865"}],"version-history":[{"count":12,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3865\/revisions"}],"predecessor-version":[{"id":3900,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/posts\/3865\/revisions\/3900"}],"wp:attachment":[{"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/media?parent=3865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/categories?post=3865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seletsucre.com\/wp-json\/wp\/v2\/tags?post=3865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}