Don’t be tempted to pack the cherries into a pint-size (475 ml) jar. You’ll need a quart-size (950 ml) jar to «t all the liquid which is an amazing by-product of these fruity, luscious, pickled cherries. Use it in vinaigrettes, cocktails, or granitas. Boil it down slightly and pour over ice cream, or use as a BBQ glaze for ribs.
- Yield: 1 quart (950 ml)
- Total Time: 45 Minutes
- ½ cup (120 ml) balsamic vinegar
- ¼ cup (60 ml) distilled white vinegar
- ¾ cup (175 ml) water
- ¾ cup (150 g) sugar
- 2 slices (quarter-size, or 25 mm diameter by 2 mm thick) peeled ginger
- 2 strips (2 inches, or 10 cm, each) orange zest removed with vegetable peeler
- 1 tablespoon (4 g) cardamom pods, lightly bruised
- 1 pound (455 g) black cherries, stemmed and pitted
- In a small, nonreactive saucepan, combine the balsamic vinegar, distilled white vinegar, water, sugar, ginger, orange zest, and cardamom. Bring to a boil.
- Pack the cherries into a clean, quart-size (950 ml) jar. Pour the hot brine into the jar, seal, and let cool at room temperature. Refrigerate overnight.