Pickled Cherries

Ingredients

• 3/4 cup distilled white vinegar
• 1/4 cup sugar
• 2 teaspoons whole black peppercorns
• 1 teaspoon coriander seeds
• 1/2 teaspoon crushed red pepper flakes
• 1 pound fresh cherries, stemmed and pittedt
• 1 large rosemary sprig

Steps

1. In a medium stainless-steel saucepan, bring the first 5 ingredients and 3/4 cup water to a boil, stirring until the sugar dissolves. Turn the heat down to medium and simmer for 5 minutes. Strain through a fine-mesh sieve into a medium bowl, then put the liquid back in the pan. Add the cherries and rosemary and simmer for 3–5 minutes, until the cherries are tender. Move the cherries and rosemary into a 1-qt. mason jar and pour in enough pickling liquid to cover the cherries. Cover and chill. This can be prepared 1 month ahead; keep it refrigerated and strain before serving.