Recipe information
Yield
makes 1 quart
Ingredients
1 1/4 cups rice vinegar
1 small slice of fresh ginger
15 black peppercorns
1 1/4 cups sugar
1/2 teaspoon kosher salt
4 cups pitted fresh sour cherries (about 1 pound)
Preparation
Step 1
In a small nonreactive saucepan, combine the vinegar, ginger, peppercorns, sugar, salt, and 1 cup water, and bring to a boil.
Step 2
Put the cherries in a large heatproof jar and pour the hot vinegar mixture over them, covering them completely. When they have cooled, cover and refrigerate. These are best if they sit for at least a day before serving.
