These tangy pickled cherries from star chef Tom Colicchio are also great served alongside pâté, tossed in a salad or pitted and sprinkled over crostini smeared with fresh ricotta.
Slideshow: More Cherry Recipes
2 cups sherry vinegar
1 cup sugar
1 pound sweet cherries
How to Make It
In a medium saucepan, combine the vinegar, sugar and 1/2 cup of water and bring to a boil over high heat. Add the cherries and return to a boil, then simmer over moderately high heat for 2 minutes. Remove from the heat and let cool completely. Transfer the cherries and brine to a 1-quart container and refrigerate overnight. Drain and pit before serving.
The pickled cherries can be refrigerated for up to 2 weeks.
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