Author Notes
This pickle uses a different approach to pickling: sous vide! Sous vide is a controlled method of cooking where you seal food in a plastic bag or glass jar and cook it at a low, precise temperature in a bath of circulating water, cooking food in a more consistent way. —Food52
Ingredients
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1 cup
white vinegar
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2 cups
water
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2 teaspoons
black peppercorns
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1 teaspoon
coriander seeds
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1/2 cup
sugar
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1 teaspoon
salt
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2 sprigs
fresh thyme
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6
whole cloves
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2 teaspoons
fennel seeds
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1 pint
husk cherries, hulled
Directions
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Combine all of the ingredients except for the cherries in a large pot and bring the brine to a boil. Then, remove from heat and let it cool to below 140°F.
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Place the hulled husk cherries in a sealed plastic bag with the brine and cook sous vide at 140°F for 45 minutes.
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Let the cherries and brine cool to room temperature. (You can strain the brine out at this step, but it's a personal preference.) Refrigerate at least overnight (but a few days is better). Then, enjoy the pickles!
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