Pickled Cherries
- 4 cups water
- 1 cup red wine
- 1/3 cup red wine vinegar
- 1 tablespoon sea salt
- 3 tablespoons sugar
- 1 cinnamon stick, halved
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seeds
- 2 shallots, thinly sliced
- 4 cloves garlic
- 2 shallots, thinly sliced
- 6 sprigs oregano
- 6 sprigs thyme
- 3 pounds cherries, halved and pitted
Sterilize two 1 quart canning jars and lids. Set aside. Combine all ingredients except cherries in a large sauce pan and bring liquid to a boil. Reduce heat and simmer about one minute. Pack hot jars with cherries. Divide spices, shallots, garlic and herbs between jars. Pour hot brine over cherries, leaving about 1/4 inch of headspace. Clean rims, cover and process in boiling water for 10 minutes. Pickled cherries will last refrigerated about 1 year.
Serve with shredded cold roast chicken and a salad of soft greens and herbs - drizzled with a good amount of olive oil and sprinkled with coarse salt.