Pickled Cherries

Makes About 1 Quart

1          Pound Fresh Bing Cherries with Stems

3          Sprigs Fresh Rosemary

1          Cup Granulated Sugar

1          Cup White Balsamic Vinegar

1         Cup Water

2         Teaspoons Pink Peppercorns

Wash and pit the cherries, leaving the stems attached. The easiest way to pit the cherries and keep the stems in tact is to use a cherry pitter with the cherries tilted slightly to the side to avoid hitting the stem. Put the cherries and rosemary in a 1-quart glass jar. Do not press down on the cherries.

In a small non-reactive saucepan combine the sugar, vinegar, water, and peppercorns and bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce heat and simmer for 10 minutes. Remove the pan from the heat, cool the liquid to room temperature and pour over the cherries. Cool completely, cover with a lid and refrigerate for up to 1 month.

Pickled Cherries

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