Pickle & Preserve

Pickled Husk Cherries

by:
September 21, 2016
Photo by Bobbi Lin
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
Ingredients
  • 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
In This Recipe
Directions
  1. 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.
  2. Place the hulled husk cherries in a sealed plastic bag with the brine and cook sous vide at 140°F for 45 minutes.
  3. 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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