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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
Makes 1 pint
- 1 cup white vinegar
- 2 cups water
- 2 teaspoons black peppercorns
- 1 teaspoon coriander seeds
- 1/2 cup sugar
- 1 teaspoon salt
- 2 sprigs fresh thyme
- 6 whole cloves
- 2 teaspoons fennel seeds
- 1 pint husk cherries, hulled
- 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.
- Place the hulled husk cherries in a sealed plastic bag with the brine and cook sous vide at 140°F for 45 minutes.
- 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!