Sweet-and-Sour Cherries with Bay Leaves

Ingredients

• ½ pound sour cherries
• 20 black peppercorns, crushed
• 2 bay leaves
• ½ cup white-wine vinegar
• ½ cup sugar

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    285 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 70 grams carbohydrates; 3 grams dietary fiber; 64 grams sugars; 1 gram protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Wash the cherries and lay them on a dry cloth. Snip off the nubby ends of the stems with scissors. Using a needle, prick each cherry two or three times and drop it into a one-pint canning jar. Toss in the crushed peppercorns and tuck the bay leaves among the cherries.
2. Bring the vinegar, sugar and 1/3 cup water to a boil in a small pan, stirring to dissolve the sugar. Cover the cherries with the liquid, close the jar and let cool before refrigerating. The cherries will be ready to eat in two or three days. Serve with chicken-liver mousse, duck, salami or other charcuterie.

• Sour (also called tart or pie) cherries have a very short East Coast growing season, usually only a few weeks in July. If you cannot find them at your local grocer or farmers’ market, thawed flash-frozen or canned sour cherries can be substituted. Flash-frozen sour cherries can be ordered at friske.com, and canned sour cherries are available at kalustyans.com. Thaw or drain before using.