Author Notes: This is the perfect cocktail cherry. Period.
I like to pit the cherries by hand—standard cherry pitters are made for larger fruit and always destroy the delicate little guys. I use a safety pin to push the pit out from the bottom. —Erik Lombardo
Makes: 1 pint
pint pitted sour cherries
pint fruity vinegar, like cider or Champagne
pint granulated sugar
- Pour the vinegar over the pitted cherries and let them sit overnight.
- The next day, drain, reserving the infused vinegar for other purposes (it’s great in salad dressing).
- Layer the drained, pickled cherries with the sugar in an airtight container and store in a cool, dark place, stirring regularly, until all of the sugar is dissolved, usually 4 to 7 days.
- Store in clean glass jars, and check the seals regularly for any sign of mold or mildew. Make sure when you store them that the cherries are completely covered by the shrub.
- This recipe is a Community Pick!