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Vanilla Bean Pickled Cherries

A wonderful way to enjoy the cherry season. Pop on a charcuterie board, in a salad for bright notes, or just eat as in!
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Ingredients
  

  • 1 pound sweet cherries bing, ulster, rainier
  • ¾ cup rice vinegar (apple cider vinegar as substitute)
  • ¼ cup dark brown sugar
  • ¼ tsp kosher salt
  • 1 tsp coriander seeds
  • 2 tsp whole black peppercorns
  • ½ tsp crushed red pepper flakes
  • 1 vanilla bean split open and scraped or 2 tsp vanilla extract or vanilla bean paste

Instructions
 

  • Pit your cherries. Set aside.
  • Sterilize jar and lid with hot water. Set aside. Pack the jar with the cherries.
  • Make the brine: In a small sauce pot, add vinegar, brown sugar, spices and vanilla bean. Over medium high heat, stir until the sugar is dissolved. Reduce the heat and simmer for 3-5 minutes.Remove the vanilla bean and push in the jar of cherries.
  • Over a glass measuring cup, strain the brine with a fine mesh sieve. Pour the brine over the jar of cherries and vanilla bean. Discard the solids in sieve. Add the lid on to jar, and allow the heat from the brine to soften the cherries over time. Allow to cool for a few hours, and then place in the fridge.
  • Pickled cherries shelf life is one month in the refrigerator or can be canned via traditional canning methods for up to a year.