YIELD: one 32 oz. mason jar or two 16 oz. jars
- 2 cups red wine vinegar
- 1/2 cup water
- 1 cup granulated sugar
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons kosher salt
- 1 pound dark red cherries, rinsed and pitted
- 1 small orange
- 1 bunch of fresh thyme (about 5-8 sprigs)
- With a vegetable peeler, remove the outer peel of the orange in stripes, careful not to get any of the white pith with it. Set aside.
- Combine the vinegar, water, sugar, peppercorns, salt and 2 or 3 stripes of orange peel. Bring to a boil, reduce the heat and simmer for 10 minutes, uncovered. Take off the heat, put in 3 sprigs of fresh thyme and let seep for another 10-20 minutes.
- In the meantime, fill one 32 oz. or two 16 oz. glass mason jar with the cherries, a few of the remaining orange strips and a sprig or two of thyme. Set aside.
- Strain the vinegar mixture, then pour over the cherries until they are covered in liquid. Secure the lid on the jar and store in the refrigerator for up to 4 weeks.
These cherries travel well for picnics and potlucks. Enjoy them with soft cheeses, salads, sandwiches or whenever you want something tangy and sweet.